Nothing bothers me more than grilling up a great meal, having cool and colorful subject matter to photograph, then uploading your photos and realizing they all stink. Ugh... Sometimes, I rush my photos because I feel like the neighbors are watching me and wondering why that strange man is out in his yard photographing his dinner again while it cooks. So, I end up taking these quick, "hope no one is looking" snapshots, and just hope that I've got enough pics that a couple of them turn out to be good. Add to it the fact that until about 10 seconds before it was time to take the steaks off the grill, the sky was dark gray and very overcast. Things were not good. Cloudy steaks are not good looking steaks.
Now that I've ranted enough about what irks me, let me tell you about something I love. Cilantro. A big bunch of fresh, leafy cilantro is like a fragant, green, punch in the face of flavor. It goes in the marinade, in the corn, in the pico de gallo and it just makes everything delicious. Call me crazy but I even love the way it makes my hands smell all day long after chopping it up.
Alright, now on to the meat. I had started the morning with a couple of nice looking skirt steaks from the meat market. But they needed a good marinade. Skirt steaks benefit nicely from an acidic marinade that helps breakdown and tenderize the meat. I used the fajita marinade (with a few minor adjustements) from Weber's Charcoal Grilling book with fantastic results. You know how sometimes you come across a recipe that just blows you away and you're constantly thinking "I've gotta remember this one". This was one of them.
3 garlic cloves
1/2 cup fresh cilantro
1/4 cup orange juice
3 tblspns olive oil
1 tblspn lime juice
1 tspn each of chile powder, oregano, kosher salt, cumin, ground coriander
Just for kicks I added one of those little bottles of good tequila too.
With the skirt steaks marinated for about 6 hours it was time to fire up the grill. To manage the steaks and the veggies, I made a two zone medium heat fire and added some mesquite chips for just a little smoke. Veggies went on first and after they got a little charred I just loosely wrapped them up together in some aluminun foil to rest on the cool side while the steaks went on. Aside from a little frustration with the wind making my fire extremely uneven things came out quite nicely.
Overall, a very tasty excuse to go buy some tequila and good mexican beer.