1 Flap steak was completely new to me, but it was a good recommendation. They were perfect for carne asada. It grilled perfectly, sliced nicely, and tasted great with this marinade. Flap steak is described on Wikipedia here, and here is a Flap steak article in the SF Chronicle. You could certainly use steak tips with this marinade, but part of this recipe involves cutting the steak a certain way, which is much easier with these steaks. The cuts of meat that traditionally go into tacos and fajitas are often more fibrous, but flavorful cuts that benefit from marinating and slicing across the grain. So steak tips would taste similar, but be harder to chew unless you can manage cutting it up small. If you look at a flap steak, it looks like a bunch of sirloin tips that haven’t been cut into strips yet. And that’s pretty much what it is.
2 I think it’s amusing that the Lowry’s website entry for Adolph’s Original Unseasoned claims that the tenderizer features a unique blend of seasonings. oops! Remember when using Adolph’s not to make the marinade very salty. In fact, even though I love salt, I favor lower-salt contents in marinades because of the possibility of making the meat too salty if you end up wanting to marinade for longer. Meats take kosher salt really well during and after cooking, so there is little need to infuse meat with saltiness.
3 MSG is a better flavor enhancer for marinade than salt is. if you are cooking for someone who objects to monosodium glutamate, just omit it. MSG gets a bad reputation, but it’s not worth arguing about. There are people who have an MSG sensitivity, but if someone regularly eats foods with soy sauce in them without burning sensations, numbness, headache, nausea, rapid heartbeat, and other symptoms, they are probably not actually sensitive to the stuff. MSG is in tons of food under different names. But as I said, not worth arguing about, so omit it if people object.Posted by James at November 14, 2007 8:43 AM
TrackBack URL for this entry: