FLAT IRON STEAK SOFT TACO
Flat Iron Steak about 2 lb approx.
Salted Vodka Rib Glaze by Madison Fireplace & Patio
Dizzy Pig Fajitaish Seasoning
Small flour tortillas
1 can Queso cheese mixed with a drained can of Rotel (melted & combined) 1 can of French fried onions (like the ones used on a green bean cassarole) Pico de Gallo (optional)
Big Green Egg Plancha pre heated to 500 degrees with the plate setter feet up and cooking grid on top.
Rinse the steak and pat dry with paper towel. Paint the steak with the Vodka Glaze and then liberaly coat with the seasoning. Let the meat marinate for about an hour.
Lay the steak onto the plancha and sear for 2 minutes. Flip and reapeat.
Check the temperature and remove from the plancha around 128 degrees. Immediately wrap the steak in foil.
Place a skillet on your stove and pour about a cup of the glaze into the skillet. You will want the glaze to obtain a slight simmer.
While the glaze is heating, use a sharp fillet style knife to thinly slice the meat against the grain. Place the sliced meat into the skillet with the glaze. Coat all of the meat with the glaze and let the meat simmer for about 4-5 minutes.
Place a tortilla onto a small paper plate or other sutible container. Using tongs lay some meat in the center of the tortilla. Add Pico de Gallo (if wanted), sprinkle with the French fried onions, and then coat with a spoonful of Queso cheese.
Add a side of macaroni & cheese or other favorites and enjoy! I bet that you can’t eat just one!
TL Stallings, Madison Fireplace & Patio
