Tonight was..... let's just say, all burnt up. Mr. D and Keifer were wanting to try out the Rotisserie thingamajig on the bbq only to discover that the only way to successfully keep the chicken from charring, is to watch it, watch it closely.
Ya, it was a black mess after a mere 10 minutes.
Ok, hungry, 6:15pm, dinner on table, hopefully by 7:00pm.
THE FRIDGE SPEAKS TO ME!
1 large steak (crappy cut or other)
Drizzle with Olive Oil
3 TBLS of Spicy Southwestern Herb Blend
Grill at high temp Herb side down for 5 minutes, another 5 minutes on the other side, then rest for 5 minutes --that's for a cut that is about 1 inch thick.
Once rested and the juices of the meat have all come together, slice to Fajita size bites, cross way to the grain of the meat to get the most tender pieces.
Serve atop Spaghetti Noodles with Fresh Tomatoes and Basil from the Garden.
We ate it before pics could be taken but YUM!
The pic above was taken in my kitchen, before the bird went up in smoke. Nice Sunflowers eh? Mr. D must be channeling our trip to France a few years ago. We cycled through the South.
Dinner was a light and spicy meal, full of flavor and love.