Fajita Night

We marinated and lightly grilled (still rare) a London broil a couple of nights ago so it could just be reheated for fajitas.  On fajita night, I cooked the onions and peppers until they were nearly done and removed them to a plate.  I added the thin sliced meat to the pan just long enough to get it warm, added back the veggies, mixed to get everything hot and put on a platter for fajita assembly.

Bev had made some guacamole and some cucumber salsa, shredded cheddar cheese, and warmed the flour tortillas.  These are my two before wrapping them up.

They were delicious and grilling then reheating this thicker piece of meat worked very well and I don’t believe I could tell any difference verses fresh cooked, although I believe other meat cuts work better for fajitas (Bev had bought some flat iron steak on sale for $1.99 and I told her she should have bought a freezer full at that price).  

Why do this pre-grill thing you asked and the answer is.  I only had to make a little more marinade, the outside temp was in the 50's and due to be in the 30's the next few days, and the grill was already hot.  I would not try it with a thinner cut, such as flat iron or skirt steak as I believe they would be too easy to overcook when reheated but this was still pink and moist so it worked fine.

And just like that, the college football season is over, but after not ding so well in the pairings for the other games, the CFP committee sure seemed to get it right with Clemson and Bama.  Even though I pulling slightly toward Clemson (I tend to favor the underdog over the dynasty) it was a good game to watch.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/09/16 meal date