Likely the greatest advantage to international BBQ is the ease in which the cooking technique can be applied to a plethora dishes. With as little as a single piece of meat and a fire you can just about conjure up anything your imagination can come up with. This recipe takes an even more primitive approach to cooking up some of the tastiest steak I’ve ever had the luxury of tasting. If you’ve ever witnessed anyone cook meat directly over charcoal then you can attest to the culinary intimacy that I felt as this flat iron steak sizzled and emitted the most fragrant scents I’ve ever experienced from my Big Green Egg.
Flat Iron Marinade Ingredients:
Cracked Black Pepper
Red Wine Vinegar
Extra Virgin Olive Oil
Fire Roasted Corn Salsa Ingredients:
Corn on the Cob
Tomatoes on the Vine
1. Using a regular sized measuring cup add one-fourth cup of each; Worcestershire Sauce, Balsamic Vinegar, Red Wine Vinegar and Extra Virgin Olive Oil together and mix well.
2. Next add one tablespoon of each of the dry ingredients to the measuring cup and stir until dissolved.
3. Place the flat iron steak in a gallon sized zip lock back and pour in the marinade. Allow the steak to marinate for up to 24 hours.
4. Using the largest pieces of lump charcoal you have, light the Big Green Egg and set for direct cooking.
5. Once all of the lump charcoal in the Big Green Egg is glowing orange remove the flat iron steak from the zip lock bag and place directly over the burning coals.
6. For medium rare, cook the steak for about 15 minutes flipping every two to three minutes to avoid over charring. Add five minutes for medium and ten for well done.
7. Once the steak has finished cooking remove it from the coals, set aside and allow it to rest for no less than ten minutes.
8. Prepare corn salsa by leaving the husk on the corn and placing it directly on the coals for about ten minutes, turning often.
9. Quarter the white onion and place directly over the burning coals along with the bell peppers and jalapeños.
10. Gather all of the roasted vegetables, remove the corn from the cob and chop the rest into small pieces.
11. Juice one orange and one lime and pour into a food processor.
12. Chop one bunch of cilantro and five cloves of garlic and place in the food processor along with the lime and orange juice.
13. Quarter six to ten tomatoes on the vine and place in the food processor along
14. Place the chopped bell pepper, onion and jalapeño in the food processor and pulse ten to fifteen times.
15. Pour the contents from the food processor into a container and add the corn.
16. Add one tablespoon of kosher salt and one teaspoon of ground cumin to the grilled corn salsa.
17. Grill the corn tortillas for 30 seconds to one minute per side.
18. Slice the flat iron steak against the grain and serve one slice per taco with a spoonful of the grilled corn salsa as a topping.