Hope your roasts went well Spanked.
I tried something a little different tonight, but forgot pics! (things were a bit hectic on the homefront - kids!)
I had a nice big piece of Skirt Steak I got from Farro a while ago, so used that. Got 3 corn cobs from the farmers market this morning.
Cooked the corn my usual way by peeling back the husk, remove the silk, fold the husk back down, soak for an hour in water. Then cook indirect on the Weber kettle for 1:15.
After prepping the corn I marinated the skirt in a baggie with dried oregano, smoked paprika, sumac, salt, pepper, red wine vinegar, rice bran oil, liquid smoke, and garlic.
While corn was cooking I made a salsa with tomato, spring onion, red onion, and a vinaigrette in the processor with a handful of fresh basil and parsley, red wine vinegar, olive oil, salt, pepper, dijon mustard. One cooked corn cob was later stripped of its kernels which went into the salsa with the vinaigrette.
Skirt steak went on over direct coals for around 6 mins per side until med-rare. Then rested for 15 mins. And then carved super thin against the grain.
Sliced steak put inside a warm tortilla with shredded lettuce, a few spoons of the corn salsa, some sliced avacado, some hot sauce, and sour cream. Wrapped up and served with the extra corn on a cob.
Delish! something different, and really impressed how well the usually tough skirt turned out.