The long weekend has come to a close, and it’s back to the grind.
It went by too quickly, didn’t it? To think we’re faced with June, and soon July — and we’re through half of 2012! Now THAT’s gone by quick! Shocking really.
This meal didn’t last long either — we polished it off in no time. I love, love southwest cuisine. I’ve rarely met a salsa or poblano I didn’t like, and I never tire of an avocado. I put avocados on most things actually, but one of my favorite things to pair them with is steak — particularly a skirt steak.
Last night we fired up the grill and assembled a taco bar:
Steak Taco Bar
1 lb skirt steak
1 poblano Pepper
1 red bell pepper
1 red onion
1 can quality Black Beans
Tortillas, flour or corn
Salsa or Cholula
1 tsp olive or canola oil
Get your grill nice and hot. Season the steak with the fajita seasoning and brush the onions and peppers with olive or canola oil. Place on the grill. If you don’t hear a sizzle when you put them on the grill it isn’t hot enough.
Turn the steak after about 7 minutes, and the vegetables after about 4-5. When the vegetables have grill marks and are softened, remove them from the grill. It should take he steak another 4 minutes or so to cook to a medium temperature. Let it hang out and rest for about 10 minutes before you slice it. This allows the juices to redistribute and will prevent you from ending up with a dry, rubbery cut of meat.
Last put the tortillas on the grill and flip them after about 1-2 minutes on each side.
Assemble the black beans, avocado, lime, chopped cilantro, skirt steak and vegetables on a platter and serve. The poblanos can be unpredictably sweet or spicy, so you don’t want your little ones grabbing these. Top with Cholula hot sauce or salsa.
Have a fantastic day!