The Steak Cut You Should Be Using for Tacos

Most people see flap meat at the grocery store and walk right past it because they have no idea what it is. That is exactly why it remains one of the best values in the meat case. This cut is rich, beefy, and incredibly tender when you cook it over high heat, let it rest, and slice it against the grain. In this recipe, I turn it into steak tacos with charred tortillas, fresh herbs, and a creamy pickled jalapeño cheese sauce that might be one of the best things I have made in a long time. The sauce is made with heavy cream, pickled jalapeños, jalapeño cheddar, and a simple cornstarch slurry. The key is waiting until the cream has thickened before slowly melting in the cheese. That helps keep the sauce smooth instead of turning it into an oily mess. The next time you see flap meat sitting in the butcher case, do not walk past it. Subscribe for more recipes, cooking techniques, and the food science that makes everything taste better. Full written recipe👇 https://andrewgruel.substack.com/p/fl... If you’re into simple, flavorful, real-food cooking like this… you’ll love Andrew Gruel’s Family Cookbook. 👇 Grab your copy here: https://bravebooks.us/products/andrew... For those of you that prefer written recipes online. We’re always updating new dishes on our Substack! Check it out and don't forget to subscribe for all the updates! https://andrewgruel.substack.com