Eggtoberfest Review - Part 1: Products
Eggtoberfest Review - Part 2: People
Eggtoberfest Review - Part 3: Tips
Eggtoberfest Review - Part 4: Chef Demonstrations
If a picture is worth 1,000 words than here is about a kabillion words.
It was phenomenal getting to meet fellow bloggers like Gray from Grill Knuckles, people we have chatted with in forums, and people we met for the first time. Everyone was as nice as could be.
My recipe feature tonight is a combination of two recipes from the weekend demo cooks. TnVolKen's flat iron steak w/ pepper sauce & beer marinade and Bob Quiero's Rev'd Up Black Beans. I had to make several substitutions, not because the recipes needed changes, but because of I was just using what I had on hand.
Both rocked the flavor on their own, so how could they not be fantastic in a tostada?
Flank Steak & Black Bean Tostada
Pepper Sauce & Beer Marinade
adapted from TnVolKen from the Eggtoberfest 2010
1 Tbsp coarse grain dijon mustard
1/2 cup balsamic vinegar
3 oz beer
3 oz beef broth
1 Tbsp Fire Ant Juice (or favorite hot sauce)
2 oz olive oil
1/2 ea chipolte, seeded and diced
2 Tbsp green onion diced (I used half from the white end and half from the green end)
1/2 Tbsp garlic powder
1 Tbsp brown sugar
Mix together the first 5 ingredients, then slowly add the oil while whisking wapidly...errr...rapidly. Add the remaining ingredients and marinade flat iron, skirt, or flank steak for 4 hours.
While the steak marinates, prep the Rev'd Up Black Beans and start them about 30 minutes before you plan to fire the steaks.
I set my Big Green Egg up for direct heat at 400f and cooked it until it reached an internal temp of 125 for medium rare. That was just about 4 minutes per side for a total of 8 minutes for mine.
Rev'd Up Black Beans
adapted from Bob Quiero from the Eggtoberfest 2010
1 can Bush Brothers Seasoned Black Beans
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 ea chipotle, seeded and chopped
4 cloves garlic, chopped
1/4 cup celery, chopped
1/4 cup carrots, finely chopped
1/4 cup parsley
zest and juice of one lime
1 Tbsp Fire Ant Juice
This is one of those easy "everybody into the pool" recipes. Throw it all in a dutch oven and put it on a grill set at 300-325f.
After it begins to simmer, cover and cook for another 30 minutes.
Then lightly brush the corn tortillas with olive oil and toast for about 1 minute per side, until they are crisp.
Thinly slice the flank steak and assemble the tostadas. I added some Mexican crumbling cheese and more green onion to mine.
These were delicious. The beans were as good as they tasted at the Eggtoberfest. The steak was tender and the marinade had added great flavor to it. The only thing I wasn't crazy about was the grilled tortillas. I prefer mine fried and would probably take that route next time.