instead. I cooked the steak in a separate pan so that the juices from each other wouldn't stunt the others searing. I put the cheese on the tortillas and then put them in the oven to melt and we had one crispy batch (this oven does this to me every time) and one soft batch. My awesome brother put the crispy inside the soft and even though it sounds like Taco Bell, Taco Bell wishes, okay?
Hopefully you can imagine what it would have all looked like when it was put together or you can make it and take a picture yourself. I like my food hot. And as soon as possible.
Grilled Steak and Onion Burritos
1 1/2 lb skirt steak
2 red onions, chopped into big wedges
2-3 cloves garlic, peeled and smashed
juice of 1 lime
2 T wostershire sauce
2 T bourbon
1/4 c olive oil
2 t cumin
1 t chili powder
1 t black pepper
flour tortillas
jack cheese, grated
2 cans vegetarian refried beans
kernels cut from 2 ears of white corn
salsa
sour cream
avocados
juice of 1 lime
cherry tomatoes
Put the first 10 ingredients in a big ziploc bag and put in the fridge to marinate for a few hours. Take out of the fridge about 20 minutes before you want to cook it. Heat a grill pan and a skillet or 2 grill pans or 2 skillets with olive oil to very hot and put the meat in one and the onions in another. Discard garlic. Season both pans with salt. Cook each on high heat until they are done to your liking, for me they took about the same amount of time, a bit longer for the onions while the meat rested and then was sliced. Mix onions and meat together.
In the meantime, grate cheese onto the tortillas and warm in the oven until the tortillas are hot and the cheese is melted. Put beans and corn in a sauce pan and heat. Dice the avocado and quarter the cherry tomatoes and season with salt, pepper and the juice of a lime and mix gently. Serve the tortillas and cheese along with the meat and onions, avocado smixture, sour cream, and salsa. Do or do not do some or all of this, to your liking :)
For dessert I made the Double Delight Peanut Butter cookies which, if you have ever looked at a food blog, you probably know about. They were indeed the best peanut butter cookie I have ever had but they won a contest for a million dollars. How good should a cookie be to win a million dollars? I think it's unfair to the cookie, it's intrinsically bound to fail. So forget about the million dollars and just pretend it's a peanut butter cookie, which, quite frankly, I could
generally do without, but these are quite a pleasure.
Double Delight Peanut Butter-Honey Cookies
Adapted from an adaptation of the Pilsbury Bake-Off Million $ Winner
Ingredients:
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup creamy natural peanut butter (no added sugar or oil)
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
Filling
1/2 cup confectioners' sugar
1/2 cup creamy natural peanut butter
1 tablespoon honey
Coating
2/3 cup finely chopped peanuts
6 tablespoons turbinado sugar
1 teaspoon ground cinnamon
Directions:
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together peanut butter, butter, brown sugar, granulated sugar and honey, until creamy, about 1-2 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes.
Meanwhile, prepare the filling: Sift confectioners' sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners' sugar, peanut butter and honey until well combined. (I mixed this with my hands. Waaay easier.) Shape mixture into 18 small balls, and place on a plate. Place plate in refrigerator until ready for use.
Preheat oven to 375 degrees F. Cover 2 baking sheets with parchment paper.
Make the coating by stirring together peanuts, turbinado sugar and cinnamon, in a small bowl, until well combined.
Remove bowl from freezer; shape dough into an 11 inch x 2 1/2 inch log. Slice dough into 18 equal pieces. Take each piece of dough, flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in peanut mixture, to coat completely; place on prepared sheet pan and flatten slightly with your hand.
Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Cool 4 minutes on sheet pan, then transfer to wire racks to cool completely.
Makes 18 large cookies
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