Summer signals grilling season and there’s one sure-fire way to create a great dinner or party – pick up a flank steak and pair it with an interesting marinade and refreshing beverage.
The flank steak is an affordable and flavorful cut of beef has great-for-you nutrients like protein and zinc. Beef Loving Texans has some easy-to-prepare flank steak recipes that will take you around the world while grilling in your backyard.
Here are some of our favorites – with perfect beverage pairings from sommeliers around the state.
Carne Asadapaired with Barbaresco, Malbec or Txakoli white or rosé wines
This recipe has savory herbs like oregano, cumin and clove that will complement the dried rose and herb notes of a Barbaresco, says Ken Freeman, sommelier and beverage director at Sixty Vines in Dallas. “Spring for one of the single vineyard bottlings of a 2014 vintage if you can. “
Lindsay Drew, beverage director for Arrive East Austin Hotel, recommends an Argentinian Malbec that “will play well with the citrus in the marinade while pulling out the deeper flavors of the black pepper and cumin.”
Not in the mood for red? Lindsay Thomas, sommelier at Pappas Bros. Steakhouse in Houston, prefers a light, bright, slightly fizzy and fruity wine like a dry white Txakoli or Txakoli Roséfrom Spain to pair with the lively flavors of Carne Asada.
The generous fruit of a Zinfandel can soften the subtle spice in the dish, says Freeman. Zinfandel can have “pops” of grapefruit and apricot that will compare well with the pineapple and citrus.
Drew says a red wine from Swartland offers dark earth flavors that will marry well with the jerk seasoning and the fruitiness of the wine plays well with all the fruits in the marinade.
Prefer a cocktail? Thomas recommends sipping a funky Jamaican rum or a refreshing and lightly sweet rum cocktail like a Daiquiri or Mai Tai. “Both match the ingredients of the marinade and offer a little sugar to complement the spice and match the sweetness of the fruit and coconut.”
Thomas says Grenache works really well with Indian spices. “Something about the inherent spiciness of the grape along with the fresh red fruit flavors plays off of Indian cuisine nicely. I would definitely lean toward a lighter, younger, less oaky style of Grenache so you don’t overpower some of the more delicate flavors of the dish,” she says.
Drew also prefers a red, modern-style Barbera that sees oak aging. “The roundness will play well with the yogurt and rice, while the tannins stand up to the steak.”
Ready for a beer? Freeman suggests an Italian-spiced beer that has been brewed with myrrh and other spices. “This drinks like a light, wheat-style beer while really capturing secondary aromas. These scents pair perfectly with masala, paprika and other Eastern-European and Indian flavors. The acidity of the beer and the low effervescence are spectacular with savory foods.”
Thomas says sweeter Rieslings pair nicely with Asian flavors. “A sweeter Riesling plays so incredibly well with the complexity of the sweet, spicy, savory flavors that are found in this dish.”
Not a sweet wine fan? Drew recommends a lighter style red wine that won’t overwhelm the fruits in the recipe and will balance out the spiciness. She prefers an old vine Pais from Chile.
If you really want to mix it up, go with a daiquiri featuring Amaro as the base spirit. “The Amaro has a subtle anise and bitterroot component that is softened in the cocktail but compares well to the soy and sesame flavors of the dish. The overall sweet and spicy character of the dish is mellowed by the sweet and bitter components in the cocktail. Flavors like rice wine vinegar, gochujang, onion, and soy can only be paired with other strong aromas, and flavors that won’t back down! The finish is what is amazing. The fresh lime juice highlights all of the subtle cucumber, kimchi and honey-clove aspects of the dish letting the flavors linger for as long as you like.”
Freeman shares his classic daquiri recipe here!
1.5 oz Sicilian Amaro
.75 oz fresh lime juice
.5 oz Caribbean Rum
.5 oz simple syrup
Shake and top with a lemon peel in a martini glass.
Thomas likes the tried-and-true margarita, on the rocks with salt!
Freeman is a fan of Sauvignon Blanc, not always associated with beef. “Look for a ‘beefy’, oaky version of Sauvignon Blanc from Napa Valley. The oak would accentuate the cumin and black pepper while the very nature of the grape would compare with the green aromas of cilantro and oregano. Sauvignon is kind of like the tequila of wine – it’s grassy, aromatic and refreshing when chilled.”
Drew loves Mencia with steaks. “This deeper red with complement the herbs and deeper flavors of cumin, soy and black pepper.”
“Eggplant can be tricky, with the bit of bitterness that comes along with this vegetable,” says Thomas. She says a lighter-bodied Zinfandel with sweet and spicy fruit can handle the unique flavor of eggplant as well as the spicy and herbaceous flavors coming from the marinade.
“This is a very classic, earthy dish from one of the oldest places in the world…it must find a parallel in the wine world,” says Freeman. For that, he recommends right bank Bordeaux, particularly Pomerol. “The roasted eggplant will be woven into the pairing by the inherent earthiness of the wine. Soft fig, dark chocolate, peppercorn and leather compare well with the paprika and cumin. Typically these wines are blended with Cabernet Franc, a grape that is lighter and more aromatic, going well with the acidic parts of the dish, the yogurt, tomatoes and red onion,” Freeman says.
Drew agrees, but prefers a left bank Bordeaux. “The deeper flavors in the Charmoula needs a deeper style of wine with some earthiness and oak aging. Left bank Bordeaux is just the ticket,” she says.
“When you eat Mexican-inspired dishes, you always squeeze a fresh lime on the food before eating and I’ve always thought, ‘What wines are like fresh squeezes of lime?’.” Freeman recommends Vinho Verde or Muscadet, fresh salty, lime-y wines from Spain and France that can cut the heat of the dish. The dish is also enhanced by the green aromas and minerality of the wines.
Prefer a red? Drew recommends a Chinon from France. “Cabernet Franc will wonderfully mirror the tomatoes, green chilis, poblano, and cilantro in the dish. It also loves a good cheese like queso fresco” she says.
“This dish is screaming for something light, refreshing, and delicious to pair with it,” Thomas says. “I would love this with a crisp, ice-cold lager or something that has a little bit of sweetness to it, like an orange or grapefruit Radler. Low-alcohol so you can drink more than one while you’re eating.”
Grilling season is underway which calls for family gatherings, patio time and plentiful good food. Carne asada is a meal time crowd pleaser, not only for its crusty, fire-kissed exterior and juicy, meaty interior, but also for the ease in preparation and versatility. Thinly slice up this no-fuss recipe for carne asada and serve with rice, beans and grilled veggies on the side. You can even stuff it in tacos, toss in a salad, or put it in sandwiches.
Carne asada is a popular dish in Mexico and other locales south of the border. The first time I made it, I quickly realized there is nothing difficult or intimidating about the process. The term carne asada literally translates to “grilled meat” and I KNOW I can grill meat!
While several different cuts of beef can be used to make a successful carne asada, Flank Steak is a winning pick, offering a lean, meaty-tasting and surprisingly tender eating experience. Flank Steak is made even more tender and flavorful thanks to a simple marinade that relies on signature ingredients including citrus juices, cumin and garlic.
After whisking up the carne asada marinade, pour it into a rimmed baking dish with steaks, flipping once to coat meat. Cover the steaks with wrap or foil, and let sit in the fridge for 1 to 4 hours. Note that the majority of Flank Steaks in the grocery store are in the 1 to 1 ½-pound range, so you’ll likely end up using two flank steaks for this recipe. In my experience the marinade will adequately cover up to 3 pounds of meat.
At least 30 minutes before you want to serve dinner, heat up a gas or charcoal grill to 400°F. If you can hold your hand 4 inches above the flames for 4 seconds before the heat requires you to move your hand, the grill is about 400°F. Next, pour off and discard the marinade from the Flank Steaks and place on oiled grates.
Grill streaks 8 to10 minutes on one side or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8 to 10 minutes longer or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. The grilled flank steak will look and smell amazing, but you’ll help retain the juices that keep the meat tender by allowing it to rest on a platter for at least 3 minutes.
After the steaks have rested, slice very thinly across the grain. For grilled Flank steaks, “across the grain,” would typically be on the shorter side of the steak. Cutting crosswise through the muscle fibers optimized the tenderness of any cut of beef.
Coming in a close second to eating carne asada fresh from the grill is having leftovers. I portion my sliced steaks into both single-serve and family-size portions so that I can stash in the fridge or freezer for busy days. Tacos are my family’s favorite way to eat carne asada leftovers – breakfast, lunch and dinner!
On Memorial Day weekend the Hot Luck Fest returned for its third annual event in Austin filled with food, fire, and fun. The four-day annual food festival is the creation of Aaron Franklin (Franklin Barbecue), James Moody (Mohawk), and Mike Thelin (co-founder of Feast Portland). Hot Luck is made for foodies and music lovers alike with innovative culinary creations from chefs around the country and nightly live music events.
In case you missed the festival, the fun’s not over yet- Hot Luck has a series pop-up events year round.
Follow along for some of our favorite bites and moments from this weekend:
Al Fuego is the festival’s main event where chefs cook over open flame- It’s like a backyard barbecue taken to the next level.
Salt and Time prepare Pastrami Beef Ribs. Bryan Butler of Salt and Time won Beef Loving Texans’ Best Butcher in Texas contest in 2017.
Salt and Time’s pastrami Beef Short Rib served in a pita.
Alon Shaya of Safta Restaurant combined tender Flank Steak with creamy hummus for a delicious bite with Mediterranean flavors.
Food connoisseurs of all ages enjoying the tastings at Hot Luck’s Al Fuego.
Coupe de Grille
Brunch with the best surrounded by vintage automobiles at Hot Luck’s Coupe de Grille.
Valentina’s melt-in-your-mouth Beef Barbacoa accompanied by fresh flavors of salsa, cilantro and onion wrapped in a homemade flour tortilla truly tasting like it was hecho con amor – made with love.
Brisket and cheddar buttercup by Swedish Hill Bakery. Formerly Sweetish Hill Bakery, the establishment has been a staple Austin bakery since 1975 and is now being taken to new heights by pastry chef Jen Tucker.
Cheers to the weekend! Pair local Texas Tito’s bloody mary’s with your favorite brunch bites.
Mega hotdogs from Easy Tiger being sliced and placed in slider buns to be served.
A sweet ending to Coupe de Grille with Milk Bar’s cereal infused soft serve. Chef Christina Tosi gave the toppings a Texas twist with Bucee’s beaver nuggets and jalapeno brittle.
Father’s Day is coming up, so it’s time to start planning the best menu ever to honor Dad.
On this day, we celebrate the Dad in our lives who’s awesome, dependable, tells the best (dad) jokes, and who probably taught us how to grill like a true Texan. This Father’s Day, give Dad the gift of a delicious homemade meal filled with love — and impress him with your cooking skills.
On days when I make Slow Cooker Brisket Sofrito, those amazing, beefy, Latin American-inspired aromas wafting through the house really draw a crowd in my kitchen.
Despite so many hearty appetites in my home, I appreciate how this big batch recipe makes enough to provide multiple meals for my family. On hectic, rushed mornings or evenings when I’m too tired to cook entirely from scratch, I incorporate leftover Slow Cooker Brisket Sofrito into easy meals. This recipe also freezes incredibly well. I’ve used leftover shredded brisket in dozens of ways and today, I’m sharing three of my all-time favorites.
Leftover Brisket Sofrito Mac & Cheese: Adding shredded Brisket to your favorite recipe for macaroni and cheese takes this classic comfort dish to the next level. Any macaroni and cheese will suffice, whether it’s a secret family recipe, from the freezer aisle or from a box. I like to also stir in a drained can of tomatoes and green chilies or fresh Pico de Gallo!
Leftover Brisket Sofrito Veggie & Grain Bowl: Serve up a balanced lunch or dinner all nestled in a bowl. Start by adding a 4 oz. portion of shredded Brisket, a whole grain of choice and any veggies you need to use up from your produce bin. I’ve used spiralized zucchini and avocado, but anything goes including mushrooms, kale, Brussel sprouts, broccoli, butternut squash or vegetable blends. For convenience and cost-savings, I prep grains such as quinoa, brown rice, and farro in advance and freeze into single-serve portions. But, if super-crunched for time, I grab a few packages of no-cook, “ready” rice and grains found in most markets. For even more flavor pizzazz, add cheese crumbles and a drizzle or dollop of BBQ sauce, hot sauce, salsa, pesto, or other condiments and toppings that you crave.
Leftover Brisket Sofrito Egg Mug: Fuel frantic weekday mornings with this easy egg and beef idea that’s ready in just a couple minutes. Simply crack an egg or two in a coffee mug and whisk up with a splash of water and a dash of salt and pepper. Add about 2 oz. of beef and, if desired, mix in a bit of cheese and a few finely chopped tablespoons of veggies on hand. My go-to veggies for this mug omelet are spinach and tomatoes. Watching closely, microwave for 45 to 90 seconds, or until eggs are set. This leftover beef brisket recipe is inspired by our larger-batch Beef and Egg Breakfast Mugs.
What are your favorite ways to use leftover Brisket Sofrito? Tell us in the comments below.
Father’s Day is just around the corner, so it’s time to start thinking about gifts. Picking out a unique gift that he doesn’t already have can be surprisingly difficult. Well, no need to worry, we are here to help you out. Here are the 8 most Texan gifts that are perfect for all the beef loving Dads out there.
May is finally here and that means school is quickly coming to a close and being replaced by summer vacations and wacky schedules. Between taking the kiddos to camp, road trips, and outdoor activities, summer can get pretty busy and getting dinner on the table can get a bit tricky. That’s where easy Ground Beef meals come in.
In a quandary about what to give your hard-working mom for Mother’s Day? While flowers are thoughtful and perfume is sweet, not many things show how much you love mom more than a hug and home-cooked meal. She’ll enjoy the break from her share of the daily cooking and chores. Whether you prepare her a leisurely breakfast in bed or a family-style brunch she’ll feel pampered and appreciated. Wow her with waffles paired up with beef for an unexpected yet deliciously sweet-and-savory spin on a morning meal staple. Check these easy recipes for waffle and beef breakfasts that put more “WOW” on Mother’s Day.
Transport mom’s taste buds to a tropical paradise with Beef Breakfast Waffles with Mango Syrup. It’s a quick and easy breakfast recipe that uses leftover mildly seasoned steak, Brisket or Pot Roast to create an exotic topping that tangos with diced mangoes, maple syrup and mint! Whip up a batch of your favorite waffle recipe, or keep it all easy-breezy and carefree with frozen waffles from the market.
Savory Beef Brunch Waffles take breakfast sausage from a la carte to an ingredient that’s cooked up right inside the waffle’s crispy crevices. The idea is simple, but amazingly genius – just prepare a batch of Basic Country Beef Breakfast Sausage made with lean Ground Beef and aromatic spices, toss it into the batter. Pour the beefy batter into the waffle iron, and then garnish with toppings like syrup, sour cream, guacamole, hot sauce or any of mom’s other favorites! While you’re at it, make an extra batch to keep in the freezer for breakfasts on-the-go!
Kids love to help out with Mother’s Day breakfast and, with Country Style Waffle Sandwich, they can build mom a better breakfast almost entirely on their own. While Dad makes sausage patties, the kids can warm up store-bought waffles in the toaster, slather with spreads, and then dress up with veggies like avocado, tomato slices, and spinach. Even the littlest helpers can help make the day special by creating a special day place mat with construction paper and crayons.
A special brunch beverage is just what any hard working mom deserves on her special day. The Texas BBQ Bloody Mary is a unique and refreshing addition to the celebration, prepared as directed or virgin-style. The secret ingredient is barbecue sauce and it was inspired by Cooper’s Old Time Pit Bar-B-Que from the series BBQuest.
What are your favorite Mother’s Day brunch recipes? Tell us in the comments below.
Here in the Lone Star State, we even start our day with Tex-Mex in the form of breakfast tacos. Only in Texas, can you drop by a gas station or road-side stand and pick up an insanely delicious breakfast taco on the way to work or school. Tex-Mex is not only a cuisine, it’s a huge part of our Texan culture.
Looking for the perfect Easter Sunday meal? We’ve got 5 show-stopping beef roasts that your family will love.
Here in Texas, the weather is beginning to warm up and Spring has finally arrived!
Easter is just around the corner, so it’s time to start planning a delicious meal to celebrate with family and friends. For many of us, this holiday is filled with wonderful family memories and traditions. Egg hunts, chocolate bunnies, festive baskets, and a Spring feast bring the family together for a memorable day. For this special occasion, it’s only fitting to make a flavorful, succulent roast that will be the centerpiece of your table.
Just in time for Easter, here are amazing roast recipes to start a new meal tradition! We even have the tips and tricks to help you make the perfect roast.
Need more Easter recipe ideas? We have appetizers and brunch dishes to help you celebrate.