Veal Flap meat "Carne Asada"
Try this veal flap meat recipe on the grill this summer and you'll be grilling crowd-pleasing steaks all summer long. Remember that the flap meat muscle is a strong muscle and is naturally tougher, which is why these steaks require a marinade.
Ingredients
- 1 KG veal bavette
- 2 limes, juiced
- 4 cloves garlic, crushed
- 1 jalapeno minced
- 250 ml (1 cup) chopped fresh cilantro
- 125 ml (½ cup) orange juice
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp) white vinegar
- 2 ml (½ tbsp) salt
- 1 ml (¼ tsp) black pepper
Preparation
- In a large resealable bag, combine the marinade ingredients. Mix well by squeezing bag.
- Place bavette steaks in the bag and completely coat with marinade, seal the bag and allow to marinate in the refrigerator for at least 2 hours, or overnight.
- Heat an outdoor grill to high heat.
- Remove bavette from the marinade, and discard excess marinade. Grill for a minute or two on each side to get a good sear than reduce heat to medium for 6 to 8 minutes per side or until the internal temperature reaches 150°F (66°C).
- Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
Divide the pieces of veal in the centre of each tortilla. Garnish with onions chopped fresh coriander and sour cream. Roll firmly.