So we’re going to move on to the marinated flank steaks for our corn tortilla wrap. We got just one large whole flank steak. We’re going to square it off just a little bit, cut it into a couple of manageable sized pieces. Because the flank is a lean cut of meat, but also has some marbling and that is one of the most flavorful cuts of meat that you can get. Now, we’re going to throw that into a pan, single layer, marinade. This one is going to be a little hot and spicy. There’s going to be a sauce to go some grilled veggies after that which we’re going to—again, talking about balance in the beer. The beer is going to help kind of marinade the meat as well as balance out the flavors. We’re going to put some herb leaves and spice seeds sort of flavors into the meat and the marinade. Once it’s grilled, then we’re going to pair that with a little bit of grilled peppers. And the sauce that I’m going to show you afterwards which is going to kind of give some acidity and some brightness.

So for the marinade, we’re going to start out. A little chipotle pepper, I’m just going to put a single pepper in here. A couple cloves of garlic, we can smash that up if you want but you don’t really need to since they’re going to be blended anyway. We got a little bit of ground cumin and a little bit of chili powder that’s going to go in. A little bit of olive oil again. This will help emulsify the sauce. It will help it stick to the meat. Those are a little bit of lime juice. I definitely like the lime. You don’t want too much of this in here. I’m going to put a little bit of acidity in here which is fine just to balance it out. But at the same time, don’t get rid of that zest. Take that zest off the lime because then you’re going to get the same idea as the lemon grass gets lots of big flavors without that acidity. Again, same with the ribs, a little bit of the beer. That’s going to emulsify with it.

Alright. That’s it. A little bit more of that beer and the marinade. That’s going to give it some real heat. Make sure it gets all over. We’re going to cover that, throw it in the fridge, let it marinade for 24 hours. Luckily, through the magic of television, we have some that I’ve already marinated. Let’s make a move out to the grill and we’ll finish this stuff off. On the nice hot spot.

Now this flank steak is a little on the thin side, so we’re not going to grill it too long. I definitely want some color in there. I want some really good color in there. So if you got a thermometer, you could bring it up to about, I would suggest no more than a 120 degrees, let it rest out, it will continue cooking as you’re resting. Probably rest up to around 130 to 135 degrees and that is going to bring it up to the medium rare. I like it personally a little more rare on the rare side especially if you’ve taken the time to marinate it overnight. That is almost there.