Tuesday, June 12, 2007

What's on the Grill? Taco Night!

I've wondered before why it is that most grilled beef taco recipes call for grilling the steaks whole, and then shredding or cutting the steaks into strips. It always seemed to me that if one were to slice the steaks first, then marinade them before grilling, the marinade would permeate the steaks more thoroughly, making for a yummier steak. Mike grills one hell of a thin-sliced Korean steak, which made me decide that there was absolutely no reason I couldn't trim the steak the same way and grill it for tacos.

In addition to the steak, I needed some shrimp. Since reading about Zoe's prawn sandwiches several days ago, I've been absolutely dying for some grilled shrimp. As luck would have it, I found some shrimps on sale, and decided to marinade them in the same chili pepper marinade I used on the beef. (Peppers dried and frozen from my garden last year!) At the last minute, I also wrapped half the shrimp in bacon, to eat as an appetizer:



I learned a couple lessons... First, bacon grease makes BIG grill fires. I wish I had the wherewithal to have snapped a picture of the inferno, but I was busy running in circles trying to figure out how to save dinner. I haven't lost this much hair on the back of my hand and arm since the backpacking stove incident of '06. The bacon grease fire didn't start until after the shrimp was off the grill and the asparagus and tamales were on the grill. In the future, the bacon-wrapped items will go on the grill last.



Next, it might be that most people grill the whole steak before slicing because they have learned from experience that it's easily possible to loose five or six dollars worth of steak through the slats in the grill when the steak is sliced so thin. Keeping that in mind, the taste was soooooo incredible that it was worth the few pieces of lost meat... perhaps next time I'll use the little seafood grill-topper thing (The one about which Mike furrows his brow and says in his most condescending tone, "If your grill were properly cleaned and oiled, you wouldn't need one of those things.)

Somewhere between saving the veggies and tamales from the bacon-grease inferno and opening another beer, I completely forgot that I had intended to make a homemade mango salsa and to grill the tortillas for a few seconds before serving, so I had to serve the tortillas right out of the bag and use a jar of black bean and corn salsa I had handy.

The end result was absolutely fantabulous and was a hit with the whole family:

1 Comments:

Blogger Mike said...

I must say, your culinary adventure had as all laughing. I especially like the pairing of your English Fullers ESB with your taco. Delicious!

10:45 AM  

Post a Comment

<< Home