Grilling Session – Brisket Enchilada

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Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.

Recent Grilling Session

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Without question, my favorite cut of steak is the ribeye. I picked this mammoth 1 inch thick, 16oz steak up from Jeremy’s Meat Market in O’Fallon. The steak was dusted with some onion & garlic Grill Mates seasoning and that’s it!. The rest of the flavor came from the steak.

Cooked the steak on full blast high heat until it reached medium rare, only a few minutes on each side. It’s so simple a caveman can do it….and this caveman was hungry. Paired up with broc florets, grilled potato and a glass a red wine…delicioso!

Recent Grilling Session

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At the time, I had some Grill Mates Zesty Herb Marinade and 2 lbs of skirt steak, so why not combine them. End result is a Herb Marinated Grilled Skirt Steak Sandwich. The sandwich is slathered with cilantro-jalapeno aioli.

Jalapeno-Cilantro Aioli:

  • 1/2 cup Mayo
  • 1 Jalapeno (most seeds removed)
  • 1tbsp Chopped cilantro
  • 1/2tsp Dijon mustard
  • 1tbsp Lime juice
  • Sea salt & coarse ground pepper
  1. Put all ingredients into a food processor and blend until smooth.
  2. Refrigerate until ready to use.