Monday, April 19, 2010

Steak Soft Tacos

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. 

Fajita Marinade:
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.

6 comments:

  1. I'm sure that lovely assistant of yours made that side of corn to go along w/the steak - that looks delicious too. C'mom, tell us what the corn is all about too!

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  2. Here's a solution for the "strange man photographing his dinner again" concern: just put up a sign that says "Check Out My Blog, Barbeque Bri and the Weber Adventure"!

    I love your line about cilantro, a fragrant punch in the face of flavor!

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  3. Another delicious creation. Your comments about cilantro were interesting - here's a link to an article about why some people love it and others just can't: http://www.nytimes.com/2010/04/14/dining/14curious.html?scp=1&sq=cilantro&st=cse

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  4. @ananymous (aka my wife).. yes, thank you for making the corn smarty-pants.... it, as usual, was delicious.

    @Jen... good idea.Plus, if I put up a big enough sign, then I wont even have to worry about anyone seeing me at all. HOA might have something to say about that though

    @Russ... that was an incredibly interesting article. I never knew some people felt that way about cilantro. Even Julia Child? And a blog devoted to hating cilantro? that's crazy

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  5. I'm with you, Bri---I love cilantro!! But only fresh and rough chopped so you really get the flavor. Another great looking dinner!! We do flank steak (isn't that the same as skirt steak?) a lot. I'm going to try your marinade recipe!

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  6. @Aunt Patti... glad you're a cilantro lover as well...I normally do flank steaks too, but this time at the meat market, i specifically asked for skirt steak and it was definitely different. I believe it's from the same area but a slightly different cut.

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