Remove the steak from the grill, allow to sit for 5 minutes, then
slice the meat against the grain and arrange on a serving platter.
Thinly
slice the meat against the grain and serve with the sauce.
Thinly
slice the meat against the grain then slice the bell peppers into 1 / 2 - inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.
Not exact matches
Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read
meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before
slicing against the
grain, and then cutting again into bite - sized pieces.
Take out of the oven,
slice the brisket (thin
slices against the
grain), return the
meat to the sauce, and cook covered for one more hour.
Cut the
meat into
slices (make sure you
slice against the
grain).
Allow
meat to rest for 2 - 3 minutes, then
slice against the
grain into bite sized strips or cubes, and serve in warmed tacos with cilantro and onions and fresh salsa.
Slice the steak thinly,
against the
grain of the
meat.
Transfer to a cutting board; rest the
meat under foil for five minutes and
slice it
against the
grain as thinly as possible.
Just be sure to sharpen your knife and
slice the
meat thinly and
against the
grain.