June 10, 2011 Weekend Grilling Menu - for 6-8 folks
Flour Tortillas (homemade or store bought - its all up to you)
Grilled peppers and onions
1 lime, juiced and zest
1 lemon, juice and zest
2 cloves of garlic, crushed
1 jalapeno, seeded and chopped
1 t kosher salt
1 t cumin
1/2 c extra virgin olive oil
For marinade: Combine in a bowl, the juice and zest of the lime and lemon, crushed garlic, jalapeno, salt, cumin. Mix together. With a wire whisk, slowly add the olive oil into the mix, while whisking. You want to slightly emulsify the mixture.
5 lbs of flank, skirt, flatiron, or chuck steak
(boneless/skinless chicken breast or thighs)
2 red peppers, cleaned and halved
2 green peppers, cleaned and halved
2 sweet (Vidalia or maui) onions, cleaned and cut in half
Place the meat into a large Ziploc bag. Add 3/4 of the marinade to meat. This can be marinated 2 hours. For best results, marinade overnight, to allow the flavors to penetrate the meat. If marinating overnight, reserve the remaining marinade and chill in refrigerator.
Place the peppers and onion into another Ziploc bag. Add the remaining marinade to the vegetable. Marinate for a couple of hours.
On a prepared grill, over hot coals, place the meat and vegetables. Cook the minute approximately 10 minutes on each side, only turning the meat once. Watch carefully. Cook to desired doneness. We like medium rare.
Remove from grill and allow to rest about 10 minutes. Cut the meat cross grain.
Cook vegetables until charred, slightly soft, but still a little texture and crunch. Remove from grill. Cut into lengthwise pieces, about 1/4 to 1/2 inch thick.
Wrap flour tortillas in aluminum foil and place on grill to warm and soften.
Into a warm tortilla, add met, veggies, some salsa, cheese, sour cream.
Serve with grilled corn on the cob, Annie's Salad and homemade lemonade!