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LargeRedJoe

Carne Asada - stick to the flank steak

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I tried using a Chuck Steak last night for Carne Asada. While it wasn't awful and the flavor was tasty, the texture was just too danged chewy, even medium rare. Too much tugging to bite a piece loose.

 

*sigh*

 

So lesson learned -  flank steak just has better marbling and less connective tissue among the muscle segments. 

 

The leftovers are currently slow-cooking in my Ninja along with some previously-cooked brisket - and will be tonight's chili.   :)

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