Broke out the griddle to do some beef fajitas, corn salsa and a Mexican riced cauliflower for the family as my son goes back to NH tomorrow to get ready to start his new job (new district) teaching PE/health.
Started with some flank steak and had a pack of flanken style ribs that I wanted to use up.
Made up a batch of
chilerelleno
fajita marinade, so good
sliced up the steak into strips for the ride in the marinade, cut up the peppers and onions and soaked them with a bit of soy, garlic, yoshito's and a bit of avocado oil.
Went on to make the corn salsa, black soy beans, corn, fresh lime juice, salt, pepper, crushed garlic, cumin, chili powder, fresh cilantro, oregano, cayenne, red onion, red wine vinegar diced avocados and some tomatoes.
peppers and onions on the griddle
The meat joins them, oh the smells coming off that griddle were unbelievable.
The flanken ribs went on the gasser earlier on low to see if that would make them a little tender. Last time I did them hot and fast on the kettle it was a bit under whelming.
I did not get a pic (thought I did) but made up a Mexican riced cauliflower dish, with nothing more than garlic, small packet of Goya sazone seasoning, veggie broth (it was already open, could use any type) and some chopped onions.
All in all a very good meal, added into the low carb wrap, some sour cream, lettuce, tomatoes and ghost pepper salsa...very tasty. The flanken ribs...meh not buying them again, two fails and I am done...lol
Started with some flank steak and had a pack of flanken style ribs that I wanted to use up.
Made up a batch of
chilerelleno
fajita marinade, so good
sliced up the steak into strips for the ride in the marinade, cut up the peppers and onions and soaked them with a bit of soy, garlic, yoshito's and a bit of avocado oil.
Went on to make the corn salsa, black soy beans, corn, fresh lime juice, salt, pepper, crushed garlic, cumin, chili powder, fresh cilantro, oregano, cayenne, red onion, red wine vinegar diced avocados and some tomatoes.
peppers and onions on the griddle
The meat joins them, oh the smells coming off that griddle were unbelievable.
The flanken ribs went on the gasser earlier on low to see if that would make them a little tender. Last time I did them hot and fast on the kettle it was a bit under whelming.
I did not get a pic (thought I did) but made up a Mexican riced cauliflower dish, with nothing more than garlic, small packet of Goya sazone seasoning, veggie broth (it was already open, could use any type) and some chopped onions.
All in all a very good meal, added into the low carb wrap, some sour cream, lettuce, tomatoes and ghost pepper salsa...very tasty. The flanken ribs...meh not buying them again, two fails and I am done...lol
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