Adam Perry Lang Fajita Recipe

1. Pork Tenderloin, Brined And Pan Basted, Adam Perry Lang Style
2. Grilled Pork Tenderloin With Gochujang Marinade
3. Serious Barbecue: Smoke, Char, Baste, And Brush Your Way To Great Outdoor Cooking: Adam Perry Lang: 9781401323066: Books
4. Grilled Ribeye Steaks With Chipotle Lime Butter Baste
5. Mystery Lovers' Kitchen: Chicken Francese #recipe @pegcochran
   1. Nibble Me This: 2020
6. How To Grill The Tastiest Beef Burgers
7. Resy's Guide To Off Menu Week Los Angeles — Resy

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So I’ve had Serious Barbecue for like 3 years and every time I get the itch to try something out of it, I open it, read the recipe, check my watch and shut it again. They all seem so involved (and they are). 

This week i said “eff it, I’m doing it”. I’ve always had my eye on his “fajita style marinated flank steak” recipe and I happened to have a beautiful chunk of parking lot wagyu flank looking for a home. 

Rotisserie Baby Back Ribs, Cuban Style

The first thing I noticed is that he says “I’ve done the research, I’ve cooked hundreds of steaks, and I’ve come to an important conclusion: Nothing makes better fajitas than flank steak”. Then it shows him holding up a skirt steak. 

I didn’t think too much about it and went about the business of making the 20 ingredient marinade. The first thing I noticed was how much apple cider vinegar was in the marinade. I made it, added the flank steak and went about making the rub, finishing butter, marinated grilled peppers, and grilled onions.   

Took the steak out of the marinade after 2 hours as stated in the recipe (at least one and up to 3 hours) and noticed how dark it was but didn’t think much about it. 

Pork Tenderloin, Brined And Pan Basted, Adam Perry Lang Style

The verdict? I’ll start with the good- it was actually pretty tasty. I will use the rub again so it was all worth it. 

The bad? The vinegar in the marinade cooked the first 1/8” inch of the steak in the bag. My beautiful wagyu steak had a nasty brown ring all the way around it. Had a flavor like it was left in the fridge too long and turned brown. Very disappointing to see my beautiful wagyu flank steak with a brown vinegar ring around it. 

So after 4 hours and $30 in marinade, rub, butter, onion, and pepper ingredients I got a nasty brown ring for my troubles. And even though it was full of flavor, the overriding flavor was vinegar. No balance or subtlety at all. Just a big salty vinegar bomb. 

Grilled Pork Tenderloin With Gochujang Marinade

I knew it when I picked that book up that it was not for me. I don’t have 4 hours to make tacos and if I do, they had better be spectacular. As I said in my review, Adam Perry Lang (APL hereafter) has a very distinctive style of grilling. His recipes are all about building layer after layer of flavor. These steaks are marinated, seasoned, coated with oil, squashed flat under a brick on the grill, basted with butter using a herb brush, and, finally, chopped on a cutting board covered with oil and more herbs.

Looking at this recipe, my first thought was This will be a lot of work! But, as I made the recipe, the ingredients came together quickly. Adam has obviously put a lot of thought into his basic techniques, and has good tips on how to use them quickly.  The marinade, in particular, is almost all pantry ingredients; toss them into a zip top bag, smash together, and the marinade is ready.

The results? My wife loved the steaks; I thought they were very good, with a strong taste of the tangy marinade topped off by the sweet, garlic-herb taste of the butter baste. This recipe is great for leaner cuts of steak, the kind of cuts that take well to marinades.

Serious Barbecue: Smoke, Char, Baste, And Brush Your Way To Great Outdoor Cooking: Adam Perry Lang: 9781401323066: Books

*In other words, chuck, skirt, flank and rump steaks. Don't use it on a steak that can stand on its own; it would overwhelm the flavor of good beef.  In other words...if you do this to a prime porterhouse, I will find you and steal your grill tongs to make sure you don't do it again.

If you are the kind of person who thinks more is more, who thinks steak isn't complete without some sort of sauce on it*, or who wants to put on a show for guests, this recipe is for you.

1. Marinate the steaks: Put the marinade ingredients in a zip top bag, and mix, crushing the ingredients through the bag. (Watch out for any sharp ends on the thyme; don't poke a hole in the bag). Add the steaks, zip the bag closed, and let rest at room temperature for 1 to 2 hours.

Grilled Ribeye Steaks With Chipotle Lime Butter Baste

2. Make the butter baste and board dressing:Put the butter baste ingredients in a grill-safe pot. (If you have a grill safe pot, you can melt the butter on the grill; if you don't, put them in a microwave safe bowl and microwave until the butter is melted and the garlic is starting to sizzle.) Put the board dressing ingredients in a bowl, and mix until well combined. Pour the board dressing out on the middle of your carving board, spreading it out so it will cover the steaks.

3. Prepare the grill: Prepare the grill so half of it can be used for cooking on direct medium-high heat. For my Weber kettle, I light a chimney starter* ¾ full of charcoal, and wait for it to be covered with ash, about 20 minutes. Then I pour it in an even layer over half of the charcoal grate. Next, I put the grill grate in the grill, let it heat up for a minute, then brush it clean with my grill brush.

*I highly recommend the Weber Chimney Starter, because it is larger than most chimney starters. It holds 5 quarts of charcoal, which exactly the right size for cooking this recipe.

Mystery Lovers' Kitchen: Chicken Francese #recipe @pegcochran

4. Grill the steaks: Remove the steaks from the marinade, and pat them dry with paper towels. Put the pot with the butter baste on the grill, over the direct heat, and melt the butter. Once the garlic starts to sizzle, move the pot to a part of the grill that isn't over direct heat. Put the steaks on the grill, over the direct heat. Grill for 6 minutes, rotating the steaks 90 degrees halfway through, until the steaks have a nice, caramelized crust on the bottom. Flip the steaks, and grill the second side for 3 minutes. brush the steaks with the butter baste, using the herb brush. (Expect flareups when you do this). Check the donenes of the steaks at this point; I recommend measuring with an instant-read thermometer in the thickest part. For rare, they should have an 115

F for medium-rare, and 130*F for medium. Continue to cook the steaks until they reach the desired doneness, probably another 3 minutes for medium-rare. Flip the steaks one more time, baste them with the butter again, and remove them to your carving board with its board dressing. Give the steaks one final baste of butter.

*APL Bricks: Adam Perry Lang likes to press his steaks with a aluminum-foil covered brick while they're cooking to help them caramelize. I haven't noticed a difference when I use this technique, but it sure looks impressive, so if you want to show off for guests, give it a try. Just move the brick from steak to steak as they sear. (Use tongs, please, the brick will be hot!)

Nibble Me This: 2020

*APL Basting Brush/Board Dressing: If you used the herb brush and the board dressing, just before you put the steaks on the board, chop the tender ends of the herbs off the brush and onto the board dressing for an extra layer of herbs.

*I'm definitely keeping the marinade part of this recipe handy. It was easy to put together, and quite tasty. I'm going to skip the grated onion next time, though; that step seemed like more trouble than it was worth.

*Marinating Time: Adam says you can marinate for up to 24 hours. I wouldn't go past two hours; beyond that and I think you will completely overwhelm the flavor of the meat.

How To Grill The Tastiest Beef Burgers

*Enjoyed this post?  Want to help out ?  Subscribe using your RSS reader or by Email, recommend to your friends, or buy something from Amazon.com through the links on this site.  Thank you!lovefest here on the blog. I've been having a lot of fun with the book, and only major successes. No failures so far. Today's installment of the Adam Perry Lang lovefest will focus on making super delicious fajitas. I've included links to several of the sides from this blog, and also a link down below to making tortillas in the style of the Homesick Texan.

Ok then, we start with a couple flank steaks. At Costco, you can get a huge packs of the stuff for about $4.50 a pound. And what delicious looking meat.

1 tbsp crushed hot red pepper flakes2 tbsp boiling water1 cup water1/2 cup apple cider vinegar1/4 cup freshly squeezed lemon juice2 tbsp worchestershire sauce2 tbsp tabasco or hot sauce1 tbsp soy sauce1/2 cup grated sweet white onion10 garlic cloves1/2 cup dark brown sugar1/4 cup prepared yellow mustard1 tbsp kosher salt2 tsp fresh thyme

Resy's Guide To Off Menu Week Los Angeles — Resy

Now pour it over the