Flap Steak

... Carne asada style. I cannot think of a more flavorful steak, in my experience. I go wawa over this stuff. Lucky me has citrus trees in my backyard, and I chose an orange this time to add to the asada rub for marinating. Added some minced garlic as well.



Of course, I so appreciate the aromatic nuance of mesquite smoke for which most tradition calls. I find it works well to just toss a lump of mesquite on top of the charcoal. Then I cook it slow, indirect, to let all the flavors collect and work in to the meat.



I like to get my nutrition, too. Plated it with orange, avocade, tortilla chips, with plenty of nice hot salsa on the side for dipping. Cinnamon make for a great touch on the orange slices. One mighty happy belly here tonight.

That's a nicely-balanced meal, BC! I can't imagine how nice it must be to have fresh citrus fruit so readily at hand.

Did you use plain cinnamon or a sweetened version for the orange slices? That's an interesting combination I've never heard of.

Thank you kindly, Brad. Amazing how much quality difference there is between homegrown fruits and vegetables vs. store bought. I just use simple ground cinnamon. I do hope you get to try it sometime-- they go together so well. Plus, if you opt for the "True" (Cassia, not Saigon) cinnamon, you get the added boon in how effectuve it is in keeping blood sugar levels in check. People have even reversed their diabetes II with the stuff. Not only that, but as an antimicrobial, it helps fight viral and bacterial invasions.