This past Christmas, I was able to order some Certified Piedmontese Beef for my wife and I as a gift. It comes highly recommended from
tx smoker
and now I can see why. For a skirt steak, this was extremely tender but also very lean. I ended up making a healthier fajita salad for my wife (no carbs) and some fajita-style tacos for myself.
Skirt steak all thawed out and ready to go.
The marinade that I made up today consisted of leftover chile puree that I made earlier in the week for my wife's veggie chili. I won't post that since I don't want to be thrown outta here! lol. The puree was made with 4 ancho, 4 pasilla, 4 arbol, 4 New Mexican and 4 guajillo chiles. The chiles were pulled out of the freezer and toasted in an oven, then de-seeded. Then I placed them in 3 cups of hot chicken broth and covered for 20 minutes.
Once the chiles were softened, I removed them and added them to a blender. I slowly added back the soaking water until I was happy with the consistency of the puree. I added two cups of the soaking water.
Here's the puree. Such a beautiful color. Great flavor too, definitely worth the little bit of extra time it takes to make it.
I used what I needed for the veggie chili and froze the rest in ice cube trays. Once frozen, they are placed in a bag and stuck back in the freezer. I pulled out 3 cubes for the fajita marinade today.
Chili-pops anyone?
Fajita Marinade
3 chili cubes (I guess about 1/3 of a cup)
1/4c. low sodium soy sauce
1/4c. vegetable oil
3T. brown sugar
2tsp. ground cumin
1tsp. garlic powder
1tsp. black pepper
1tsp. salt
2 limes juiced
Mix all ingredients and pour over meat, reserve 2T of marinade and throw in with your vegetables. Today I used 2 red bell peppers, 1 green pepper, and 1 medium sized onion.
The skirt steak was marinated for 9 hours. The peppers and onions were marinated for 2 hours. Once I was ready to grill, I patted the meat dry to get a good sear. I also cut it in half to make two manageable pieces. The skirt steak took about 5 minutes. 3 minutes on the first side and then flipped for the remaining time. When the skirt steak was finished, it was brought inside and covered in foil while I finished off the peppers and onions.
After you cut up the meat, add the accumulated meat juices to the finished peppers and onions. Nothing is wasted here.
My wife always starts eating healthier after the Super Bowl. Me, not so much as I'm still a fatty at heart. She opted for a salad. Now, since it was just me eating the fajitas, I bought a small pack of corn tortillas instead of buying the bigger flour tortillas.
Here's my tacos. Fajita marinated skirt steak, with peppers/onions and a little bit of cilantro and cotija cheese:
Here's my wife's salad. Spring mix greens and sliced tomatoes and avocados, topped with the skirt steak, peppers and onions. She didn't add any dressing, and it sounded like she didn't need any. Her plate was half finished by the time I got done taking pictures of my dinner.
Well, I must say we were both really pleased with our dinners. the CPB had a great flavor. It was extremely tender. I'm glad this turned out so well because it will make future orders that much easier! I'm sold on it, can't wait to try some of the other cuts.
Oh.....and here's the veggie chili, I'm still allowed in here right?
Thanks for looking,
Joe
tx smoker
and now I can see why. For a skirt steak, this was extremely tender but also very lean. I ended up making a healthier fajita salad for my wife (no carbs) and some fajita-style tacos for myself.Skirt steak all thawed out and ready to go.
The marinade that I made up today consisted of leftover chile puree that I made earlier in the week for my wife's veggie chili. I won't post that since I don't want to be thrown outta here! lol. The puree was made with 4 ancho, 4 pasilla, 4 arbol, 4 New Mexican and 4 guajillo chiles. The chiles were pulled out of the freezer and toasted in an oven, then de-seeded. Then I placed them in 3 cups of hot chicken broth and covered for 20 minutes.
Once the chiles were softened, I removed them and added them to a blender. I slowly added back the soaking water until I was happy with the consistency of the puree. I added two cups of the soaking water.
Here's the puree. Such a beautiful color. Great flavor too, definitely worth the little bit of extra time it takes to make it.
I used what I needed for the veggie chili and froze the rest in ice cube trays. Once frozen, they are placed in a bag and stuck back in the freezer. I pulled out 3 cubes for the fajita marinade today.
Chili-pops anyone?
Fajita Marinade
3 chili cubes (I guess about 1/3 of a cup)
1/4c. low sodium soy sauce
1/4c. vegetable oil
3T. brown sugar
2tsp. ground cumin
1tsp. garlic powder
1tsp. black pepper
1tsp. salt
2 limes juiced
Mix all ingredients and pour over meat, reserve 2T of marinade and throw in with your vegetables. Today I used 2 red bell peppers, 1 green pepper, and 1 medium sized onion.
The skirt steak was marinated for 9 hours. The peppers and onions were marinated for 2 hours. Once I was ready to grill, I patted the meat dry to get a good sear. I also cut it in half to make two manageable pieces. The skirt steak took about 5 minutes. 3 minutes on the first side and then flipped for the remaining time. When the skirt steak was finished, it was brought inside and covered in foil while I finished off the peppers and onions.
After you cut up the meat, add the accumulated meat juices to the finished peppers and onions. Nothing is wasted here.
My wife always starts eating healthier after the Super Bowl. Me, not so much as I'm still a fatty at heart. She opted for a salad. Now, since it was just me eating the fajitas, I bought a small pack of corn tortillas instead of buying the bigger flour tortillas.
Here's my tacos. Fajita marinated skirt steak, with peppers/onions and a little bit of cilantro and cotija cheese:
Here's my wife's salad. Spring mix greens and sliced tomatoes and avocados, topped with the skirt steak, peppers and onions. She didn't add any dressing, and it sounded like she didn't need any. Her plate was half finished by the time I got done taking pictures of my dinner.
Well, I must say we were both really pleased with our dinners. the CPB had a great flavor. It was extremely tender. I'm glad this turned out so well because it will make future orders that much easier! I'm sold on it, can't wait to try some of the other cuts.
Oh.....and here's the veggie chili, I'm still allowed in here right?
Thanks for looking,
Joe
