An entire meal – protein, veggies, starch – that I can grill?
Well, being kitchen-less, that is music. to. my. ears.
It’s funny what went down the day my kitchen was ripped apart. I had about 6 offerings of dear friends’ garage codes (‘just come in any time to cook!’) and many texts and phone calls that started with… ‘are you ok?’
People! There is more to me than food!
Ok, that’s a lie. But in all seriousness it – gasp! – hasn’t been that bad.
Yep. I may still be in the honeymoon phase of it all, and perhaps it’s the ‘expect the absolute worse’ in me that generally leads to being pleasantly surprised about these shenanigans. I honestly think the anticipation of it all was way worse than the reality.
Look, we did this at the smartest time possible. It’s nice out. We grill. The pool is open. We eat there. We are jam packed most weekends with friends’ bbqs and parties and baseball and birthdays. This is playing out seemingly well so far.
And the best part? Cabinets are already here. And mostly installed. Yep. Next up, countertops and that means a SINK! We are in the final stretch, my friends.
But back to the featured food because it’s worth discussing. It doesn’t get any simpler than these grilled fajitas. The only other ingredients not pictured are olive oil, salt, and pepper. It’s all you need (i.e. minimal prep and clean up). Score. Major bonus that these are absolutely delicious and the perfect thing to eat on the patio in June with a stiff margarita.
- 1.5 lbs skirt steak
- 1 red pepper, cut into large chunks
- 1 yellow pepper, cut into large chunks
- 1 red onion, cut into large chunks
- olive oil
- cilatro, chopped
- homemade guac, from the store
- Preheat a grill to medium heat.
- Rub steak, peppers and onions with olive oil, salt, and pepper. Grill veggies until nice char marks appear on both sides - roughly 5-8 minutes. Grill meat a few minutes a side.
- Remove and slice everything up. Place tortillas on grill for 20 seconds or so on each side.
- Scatter cilantro on top and dig in!