I used to think grilling was such a waste of time and money. Don’t get me wrong. It’s delicious and healthy but I would watch Bill prep the grill with sweat dripping from his brow, pour on a mound of charcoal, light the fire… to cook a few burgers.
As we ate, he would ask, “Got anything else you want me to cook? The coals are still hot.”
One day, it struck me… That was a fabulous idea! We could power grill just like I power cook.
Here are a few tips if you decide to try this:
- Put enough coals on the fire to cook everything you have planned.
- Have everything ready to go on the grill but leave what will go on the grill last indoors to avoid food spoilage.
- Cook the meals you will freeze or save for the next day first.
- Undercook the meat slightly so that it will not dry out when you reheat it later.
- Cook the meal you plan to eat that night last.
The last time we did this, I had Bill grill porkchops until medium rare, burgers to medium, hotdogs until just showing grill marks and then cook our steak fajitas as we wanted them.
Did someone say, “Steak Fajitas?”
Grilled Steak Fajitas Recipe
- 3 bell peppers sliced
- 1 London Broil Steak 1 inch thick
- Salt pepper, ground cumin
- 2 tablespoons red wine vinegar
- Flour tortillas
- Fajita toppings of your choice
- Rub the steak heavily with salt, pepper and cumin. Drizzle with red wine vinegar. Allow to marinate on the counter and come to room temperature. Slice the bell peppers, toss with olive oil, and place in a grilling basket.
- Heat the grill to medium-high heat.
- Place the steak over direct heat and allow to cook for about 5 to 8 minutes. Flip the steak with tongs. Cook until interior temperature reaches your desired level.
- Slice the steak thinly using an electric knife. Serve with flour tortillas, grilled bell peppers, and toppings of your choice.
This recipe is linked at Add a Pinch’s Mingle Monday.
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