Thursday, October 21, 2010

Flank Steak & Black Bean Tostada

Alexis and I met some great people last weekend at the Eggtoberfest and that is the focus of this post...People.

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.


  1. Wondering if you have any openings at the Nibble Me This Boarding house, because if this was made from ingredients you have on hand, I want in!

    As always, looks great Chris!

  2. To heck with the people, gimme the food! Just kidding, not really. Looks so good, way better than what we're having :)

  3. These are two amazing recipes! I agree with Andy above, if this is what you have on hand, I am in too.

    What a great opportunity when you can meet fellow bloggers. Awesome.

  4. That looks like it was a lot of fun to attend Chris and your steak looks amazing!

  5. That flank steak shot... holy cow am I craving that meat;)

  6. that sure does look good! Slap an egg on it and it's breakfast! YUM!

  7. Hi Chris,

    That looks so yummm...:)Love it...


  8. Hi,

    Loved it...just followed you...:0


  9. Chris, that might be the best looking tostada I've ever seen. Glad you both had a nice time.

  10. Andy:
    Sometimes it feels like a boarding house when my older son and all his hungry buddies are here!


    I know! I have been lucky enough to meet a half dozen so far and it's been fun.

    It was a blast.

    Thanks, I loved it.

    Egg....steak. Breakfast. Now THAT'S an idea!

    Dr. S:
    Thanks! I'll have to check your blog out.

    Thanks, that means a lot knowing the standards you have for your own blog.

  11. Gosh that is the perfect photo- and meal- I smoked another meat with my pecans yesterday- the group was falling in the floor- I forgot to tell them not to eat the shells, no they loved the beans, I smoked them on the grill this time too...have you smoked beans yet?

  12. my gosh, yum! The tostadas definitely sound amazing...I like grilled tortillas, but I've never tried using them as tostadas...although I'd probably prefer my tostada fried, too. Still looks like a blast!!

  13. I'm of the opinion that everything tastes better in a tostada. Or quesadilla. Or taco. Are you noticing a trend here?

    That meat looks just perfect.

  14. Looks wonderful Chris! I know that y'all must've had a fantastic time at the Eggtoberfest. Bet it smelled mighty good there!

  15. Chris, thanks for the shout out. It really was cool to meet you and Alexis. Hope to see y'all at another Eggfest soon. Amazing-looking tostada!

  16. Chris, this looks fabulous as always. When I treat myself to red meat I always check your site - your marinades and cooking times are spot on!
    I loved all the shots of the festival - do you just get to eat samples of everyone's fare?

  17. Sometimes, Chris, I want to ask you and Alexis to adopt on nights when you make things like this!! Wow, that pepper sauce and beer marinade sounds incredible!! I will definitely be trying this one.. thanks for sharing!

  18. I agree with Andy! Reading your posts always make me hungry and make me wish I could have you cook a dinner at my house. The black bean tostados look to die for!!

  19. I have this little tent that I'm sure would fit in the corner of that new deck next to the grill. Can me and the fam come live? This all looks so mouthwatering delicious. You know me and Mexican and I'm all over that egg idea!

  20. Beautiful as always. Is that feta cheese?


Comments are moderated and won't appear immediately.