Beautiful Saturday - What’s for dinner?

[LuFins Dad]

Have some skirt steak marinating to make fajitas. Here’s the recipe from Serious Eats. I cut the Brown Sugar and substitute 2 TBSP of honey instead.

https://www.seriouseats.com/grilled-skirt-steak-fajitas-food-lab-recipe

For the Steak Fajita Marinade:

1/2 cup (120ml) soy sauce
1/2 cup (120ml) lime juice, from 6 to 8 limes
1/2 cup (120ml) canola oil
1/4 cup (55g) packed brown sugar
1 tablespoon chili powder (see notes)
3 medium cloves garlic, finely minced (about 1 tablespoon)
2 teaspoons ground cumin seeds
2 teaspoons freshly ground black pepper
2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces
For the Fajitas:

1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 white or yellow onion, cut into 1/2-inch slices
12 to 16 fresh flour or corn tortillas, hot
1 recipe guacamole, for serving, if desired
1 recipe pico de gallo, for serving, if desired
Sour cream, shredded cheese, and salsa, for serving, if desired

[Mik]

Going to a euchre tournament with my high school class, so I had Sassaka on sourdough. Sassaka is an ancient Italian lumberjack food, kind of a bacon pate. Damn good. Plus a really tasty orange.

[LuFins Dad]

Euchre? You any good?

[Mik]

My family plays all games for blood, so yes.

this is just a social game, but I won the last one and I intend to win tonight.

[George K]

Rainy, drizzly and 65 degrees here.

Went down the street to pick up a couple of sammiches.

BLT and a cucumber tuna salad.

[LuFins Dad]

Homemade guac and pico de gallo. I can eat store bought guacamole, but store bought pico can never compare…

[LuFins Dad]

That marinade was maybe the best damn thing I’ve ever made. The lime cut through, but there was still plenty of sweet and a little heat. It worked even better on the chicken

[Mik]

Tonight we went to Mi Cozumel, and absolutely over the top Mexican place.

Had this guy trying out some robot like suit. Not sure what that was about.

I wish I had good pics of the inside. never saw a Mexican place quite like it. Even the restrooms were extra.

[George K]

@Mik said in Beautiful Saturday - What’s for dinner?:

Even the restrooms were extra.

You had to pay to use them???

[Mik]

Um, no. They were quite luxurious.

[LuFins Dad]

I made the fajitas again tonight. I’ve actually made them a few times, refining it, as this is maybe the best thing I have ever made.

A couple of updates - Bavette steak works best since it’s the thickest cut. Get that grill screaming hot. I was well over 500 when I tossed the steak on. 2 minutes per side gave a great char while not overcooking the middle. Also, you really want to marinade the meat between 6-8 hours. Too long and it turns to mush. You want to marinade chicken for roughly 2 hours… a little more lime for the chicken makes it pop. Cook the peppers and onions between the steak and chicken…

[Mik]

I've got a thick Berkshire pork chop brining since yesterday for dinner tonight. The brine is Boars' Night Out White Lightning. Good stuff.

[Jolly]

Won't be much today, we're putting up pickles and peas.

Be lucky to get a fish stick...