First a little history. When Tracy and I met she'd never been married before and didn't have any children. My kids were grown and in college. We decided very early that we didn't want to have kids and be of grandparent age when they graduated high school. The puppy immediately became Tracy's "daughter" and that dog is treated better than most family members are. She's spoiled beyond belief...well in her estimation she's not spoiled, she's just highly deserving. She's also the smartest, most intuitive, and sweetest little thing on the planet. Yesterday was her birthday and Tracy wanted me to make Fat Dog Birthday Fajitas on the new flat top griddle, so I did.
Start with the Certified Piedmontese skirt steak
Slice real thin on a 45 degree bias, put in a bowl, and toss with a heavy dose of my fajita spice blend. The meat will sit in the fridge for a few hours
Make some fresh pico
Got the griddle warming up out on the patio
Cut up some red and green bell peppers and onions then toss with a bit of guajillo pepper
Onto the griddle
Meat and veggies done. Move off to the side and toss on a couple torts. Got a beautiful char on the meat, exactly as I'd hoped
Load on the meat
Veggies
A bunch of fresh grated smoked extra sharp cheddar
Let the cheese melt just a bit and put into the taco holders
Money shot. Pico added and a nice dollop of sour cream. I'm sorry but those just look SO good!!
Birthday girl begging from mommy
That's not working so now she's begging from me
She knows she never gets anything from the table while we are eating but that doesn't stop her from trying. She gets a little plate of goodies after everything is cleaned up and put away though.
This meal actually served dual purpose. In addition to it being Bianca's birthday, it was also Tracy's mother's birthday. Sadly we lost mom several years ago but she lives on in memories and we try to honor and remember her at times like this. What an amazing lady she was!!
As far as fajitas go, this was a couple of firsts. I've always just seasoned the skirt steak, grilled it whole, then sliced it. This is the first time I've sliced it in advance but it is WAY better this way. There's so much more surface area for the seasonings which really amps up the flavor. This is the first time I've ever cooked them that was not grilled. There's a little BBQ joint in a convenience store not far from the house and I love their beef fajita meat. What really makes it for me is the char. Well, I managed to get that great char this time that has eluded me up to this point. The meat was soft and melt-in-your-mouth tender and veggies were cooked exactly as we liked them. These were really, really good...as well as being huge. Tracy's was a bit smaller but both of mine had to weigh close to a pound each. i managed about 1 3/4 of them then just finished the meat in the last one. At this point it'd be a safe bet that this will be my go-to for fajitas going forward.
Thanks for dropping in,
Robert
Start with the Certified Piedmontese skirt steak
Slice real thin on a 45 degree bias, put in a bowl, and toss with a heavy dose of my fajita spice blend. The meat will sit in the fridge for a few hours
Make some fresh pico
Got the griddle warming up out on the patio
Cut up some red and green bell peppers and onions then toss with a bit of guajillo pepper
Onto the griddle
Meat and veggies done. Move off to the side and toss on a couple torts. Got a beautiful char on the meat, exactly as I'd hoped
Load on the meat
Veggies
A bunch of fresh grated smoked extra sharp cheddar
Let the cheese melt just a bit and put into the taco holders
Money shot. Pico added and a nice dollop of sour cream. I'm sorry but those just look SO good!!
Birthday girl begging from mommy
That's not working so now she's begging from me
She knows she never gets anything from the table while we are eating but that doesn't stop her from trying. She gets a little plate of goodies after everything is cleaned up and put away though.
This meal actually served dual purpose. In addition to it being Bianca's birthday, it was also Tracy's mother's birthday. Sadly we lost mom several years ago but she lives on in memories and we try to honor and remember her at times like this. What an amazing lady she was!!
As far as fajitas go, this was a couple of firsts. I've always just seasoned the skirt steak, grilled it whole, then sliced it. This is the first time I've sliced it in advance but it is WAY better this way. There's so much more surface area for the seasonings which really amps up the flavor. This is the first time I've ever cooked them that was not grilled. There's a little BBQ joint in a convenience store not far from the house and I love their beef fajita meat. What really makes it for me is the char. Well, I managed to get that great char this time that has eluded me up to this point. The meat was soft and melt-in-your-mouth tender and veggies were cooked exactly as we liked them. These were really, really good...as well as being huge. Tracy's was a bit smaller but both of mine had to weigh close to a pound each. i managed about 1 3/4 of them then just finished the meat in the last one. At this point it'd be a safe bet that this will be my go-to for fajitas going forward.
Thanks for dropping in,
Robert