Skirt Steak with 4 cheese stuffed peppers & Spanish rice

I’ve been eating skirt steak for years and just learned that there are two types inner & outter.  The inner skirt is used for grilling or griddling & chopped into tiny bits for tacos and the outter skirt you would slice on the bias and serve as a steak.  I always liked the inner until I went to the outter it’s thicker, more tender & very juicy providing you don’t over cook it!!!  Ask you butcher to trim the steak out and give the skirt a couple of slices with a knive on the top & bottom side.   The outter doesn’t  need to be tenderized like the inner (the butcher will run it through a tenderizer machine which puts holes it and makes it more tender.

The prep: I mixed together in a bowl 14 cup olive oil, 2 cloves of chopped garlic, fresh oregano, kosher salt, fresh cracked pepper, diced onion, little bit of paprika and chipolte powder to taste and mix well.  Rub over meat and place in fridge for at least 4 hours over night is best.

Set up your grill for the direct method of grilling (meat over the flame) very high grill temp of 450 to 500 degrees and don’t forget to add a nice chunk of oak or hickory wood.  As always get the grill grate hot, clean & well oiled.  When ready place skirt on grill for about 3 minutes or until meat is unstuck to the grill  now give it a quarter turn this will ensure nice grill marks as pictured.  Flip to the other side and do the same.  Steak will cook fast it should read 130 degrees on a thermometer and let it rest.

As for the sides we made 4 cheese stuffed peppers,  spanish rice  roasted tomotillo salsa.  Start by splitting peppers down the side and clean them of seeds place them in a cast iron pan than onto a 350 degree grill for about 30 minutes until soft.  The peppers were filled with a 4 cheese egg souffle  we used queso, blue cheese, sharp cheddar and a  lot of parmesan now place cheese mixture  into peppers and cook in cast iron skillet on an indirect grill at 350 degrees until tender about 20 minutes.

Roasted tomotillo salsa:  Garden picked tomotillos with husk off, 5 garlic cloves skins off, onion and hot peppers roast in hot oven or hot grill for 30 minitues let cool for 15 minutes put in food processsor and whiz with salt, fresh squeezed lime juice and cilantro.

Spanish rice:  Check the back of the package of rice for cooking instructions.  Heat up some oil cook onion, garlic, 2 cups of rice, 3 cups chicken stock tablespoon of tomato paste, oregano & salt to taste let cook.


Marinated Flank Steak & Heirloom Tomatoes with Bacon & Triple Cream Blue Cheese

Marinade the flank steak with soy, garlic, shioxaing wine for at least 4 hours, overnight is best.  Prep grill for direct cooking and wait until the grill grate is 400 to 450 degrees.  Make sure the grate is clean and well oiled.  Place steak on hot grill for about 2 minutes or until the steak can be turned a quarter turn without sticking to the grill.  Now leave it on for another 2 minutes.  This is to ensure nice grill marks.  After a total of 4 or 5 minutes flip steak to the other side and cook until it’s firm to the touch or the internal temp is 130 to 135 for medium rare.  Let the meat rest for at least 5 minutes before cutting.

Side dish: Heirloom tomatoes with green onions, bacon, olive oil, salt,  pepper and triple cream blue cheese.  The cheese was purchased at Mariano’s Fresh Market.

Wine:  The featured wine is a Pinotage Grinder it has a natural hint of coffee due to the heavily toasted oak it sits in.

Grilled Brie

Don’t stop with just baked Brie, grill it!!!

Coat with olive oil & fresh herbs. Have your grill red hot, clean & oil upate your cooking grate.   Your grill temp should be at least 400 degrees to sear the bottom of the Brie.  Don’t flip until you see the top start to soften up.  Flip the Brie when the bottom has nice grill marks on it, after a few minutes the other side should be done.  You’re ready to plate.  Drizzle the the Brie with olive oil and top with fresh herbs.

Horseradish Coleslaw


  • 5 cups shredded green cabbage
  • 5 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1/4 cup sliced green onions (1/8″ slice)
  • 2 Granny Smith apples, cored, cut into 1/4-inch cubes
  • 2 teaspoons lemon juice
  • 1/2 cup cider vinegar
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 6 tablespoons freshly grated horseradish, or 3 tablespoons prepared horseradish
  • 1 tablespoon Creole mustard or other coarse-grained mustard


You’ll need a large bowl to combine both the red and green cabbages, carrots, green onions. in a separate bowl combine the cubed apples and lemon juice, then combine with the cabbage mix.

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Baked Beans

This works well in both the oven or out on the smoker. If I’m doing these on the smoker I omit the liquid smoke.


  • 41 oz pork and beans (rinsed)
  • 3/4 cup diced onion (about half a medium onion)
  • 6 strips of bacon
  • 3/4 cup BBQ sauce
  • 1/2 Tablespoon Worcestershire (1 – 1/2 teaspoon)
  • 1- 1/2 Tablespoon yellow mustard (not powder)
  • 3/4 cup brown sugar
  • liquid smoke (optional)


Over medium heat, cook the bacon until crispy, remove from pan and let cool. Add the onion to the bacon fat and saute over medium heat until soft, about 5 minutes. Remove the onion from the pan and let cool.

Rinse the pork and bean with water, a colander works well for this.

Crumple the bacon into a large bowl and add the onion, BBQ sauce, worcestershire, mustard, brown sugar and liquid smoke (if using), mix well.  Now add the rinsed and drained beans to the bowl and gently stir to combine.

Pour the bean mixture into a disposable pie tin or similar foil type pan. Disposable foil is great for smoking, less cleanup. Place the beans in your smoker at about 250 degrees for about 90 minutes, until the mixture thickens.

With my smoker setup I can place the beans under the meat, the rendered fat drippings right into the beans.

Corn & cheese stuffed peppers

Corn & cheese stuffed peppers

Corn & cheese stuffed peppers

These are easy to make. Cut the the top off the peppers clean them out and soak in water overnight if don’t want them spicy. Dry them off and poke a hole in the bottom of each pepper with a tooth pick. Fill then with what ever you like. These were filled with corn, cream cheese, mayo, Mexican sour cream and chihuahua cheese. Once stuffed place in pepper tray and if peppers are to narrow place a tooth thru the side to hold in the hole. Heat grill to 325 degrees place foil on grill and put the pepper tray over the foil to prevent the peppers from burning.

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