Inside Skirt Fajitas
(with a salsa of grilled vegetables)
If you get a visit and don't know what to make, it is highly recommended! Good to prepare, easy to make, endless variations, nice experience effect while grilling the meat and super tasty!
- 1 inside skirt (midriff)
- Blues Hog Bold & Beefie bbq rub
- 3 bunch of tomatoes
- 2 red onions
- 2 spring onion
- 3 cloves of garlic
- 6 mushrooms
- Arugula lettuce
- Royal Umami BBQ sauce from Sauce.Guru
- Mayo drizzl of choice (I used a black garlic mayo)
- Wraps of your choice
- Olive oil
- Pepper and salt
- Auger or food processor
- Cutting board
- Sharp knife
Step 1 Remove your skirt from the package and pat it dry. Check these for unwanted events and remove them if necessary.
Step 2 Season this with the rub on all sides and leave it for at least 30 minutes. do his job.
Step 3 Clean the vegetables (except the arugula) and cut them into large pieces.
Step 4 Light the BBQ and heat it up well! We are going to grill !!!
Step 5 Grill the greens on all sides, but do not let them burn. If they have a nice color and are a bit softer, they may be allowed by the Q. Let them cool a little, add a dash of olive oil and puree them with the mortar (or kitchen machine). Season with salt and pepper and set aside.
Step 6 Now it's the meat's turn! Make sure your grill is clean and your BBQ is hot! Place the meat in the middle of your grid, make sure the meat makes good contact with the grid. If the meat comes off (try carefully and don't pull away) you can turn it around. If necessary, turn the meat 45 ° C per side to create more color and maillard effect. Your core temperature is at 52 ° C degrees. Check this with the Thermapen. Let the skirt rest for 10 minutes before cutting it "on the wire".
Step 7 Take a wrap and cover with a nice layer of BBQ sauce. On top the grilled salsa and the meat in nice strips. Top off your wrap with some arugula and a drizzle of sauce.
Home made meat specialties
Fire and smoke
Thermapen the Netherlands