- 1-2 pounds of Flap meat (my grocery store labels it: Flap meat for Carne Asada, it is very flat meat)
- Iceburg lettuce for the "shells" (make sure to peel and toss the outer few leaves that are more wilty)
For the Marinade:
- Juice of 1-2 limes
- chilli powder
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt and pepper optional for the marinade
Toppings for the wraps:
- red bell pepper, diced
- Mango, peeled and diced
- Avocado, diced
- cilantro for garnish
Prepare the ingredients for the marinade in a small bowl. Place the meat in a gallon size ziplock bag and pour the marinade into the bag. Seal the bag then rub the marinade all over the meat within the bag making sure all of it is covered. Marinate in refrigerator for at least an hour, but a few hours is ideal. Take the meat out of the fridge about 10 min prior to heating the grill so the temperature of the meat can go up to room temperature, grilling really cold meat tends to make it tougher. Preheat the grill and when it is good and ready place to puppies on, turn the heat to medium, but remember they are very thin cuts of meat therefore they do not need much time, so go get a serving dish ready and check on them prepare them to the desired done-ness. I like mine a little pink so I pull them off after about 6-8 minutes. Let the meat rest in the container covered with aluminum foil to stay warm. Prepare the toppings and "shells." Slice the meat against the grain into slivers or bite sized pieces. Fill your lettuce shells with meat, bell peppers, mango's, avocados and throw some cilantro on top. You can add any other toppings you prefer, this is just the combination I went with last night. Serve with some steamed veggies and Cauliflower "rice" for a complete meal.
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