Tex-Mex Cookout Dinner – The Copper Canyon Sizzler

Allergens

Gluten, Dairy

Ingredients

• 3 lbs beef skirt steak, sliced into strips 2 cups cactus, chopped 1 large onion, thinly sliced 2 bell peppers, thinly sliced 4 jalapenos, sliced 2 cups cherry tomatoes 8 oz mushrooms, halved 6 ears corn, shucked and cleaned 1 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper, to taste Cooking oil, for grilling

Instructions

1. In a large bowl, marinate the beef skirt steak with your favorite Tex Mex seasonings and let it rest in the refrigerator for at least 2 hours.
2. Preheat your grill to high heat. Grill the corn, turning frequently until slightly charred. Remove from the grill and allow to cool before slicing off the kernels.
3. In a large cast iron skillet, sear the marinated beef strips, removing them as they are cooked through. Set aside.
4. Grill the onion, bell peppers, jalapenos, cherry tomatoes, and mushrooms until slightly charred, then set aside.
5. In a large serving platter or skillet, arrange the grilled vegetables, cooked beef, corn, and cactus. Drizzle with lime juice and season with salt and pepper to taste. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures - smoky, tender meat; charred vegetables; and fresh, zesty cilantro.

Notes

To enhance the sizzle factor, heat the cast iron skillet on the stovetop before placing it on the table for an instant cooking show.