There are only two of us here at the homestead. When I cook stuff, it lasts for a while. It is good to cook things that are great as leftovers as well. We were cruising through Kroger and spied that skirt steaks were on sale. That means fajitas, of course. Fajitas are a great favorite around here. So I was assigned the task of putting together a nice meal. When eating Tex-Mex one normally envisions tortillas and chips to go along with anything of that ilk. We resisted temptation. When you think about it, tortillas and chips are really most useful as a platform upon which to purvey food onto the palate. Yeah, they taste good, but I would rather skip them and eat more of the good stuff. So I set about making pico de gallo to go along with the fajitas.

The art of skirt steak cooking isn't very hard. We use a smoky marinade called Claude's. You know it has to be good because it is manufactured in El Paso not Hoboken. You soak the steaks in it for an hour or two and it imparts a real nice smoky flavor. I had to reconfigure my cooker a little bit. It had been set up for indirect cooking and now I needed HEAT and as much as I could get. Skirt steaks are thin. They cook quickly. So I plopped them on the grill and allowed about four minutes for each side. The trick to properly slicing the fajitas is to cut across the grain. I also sauteed some colorful peppers and onions. Add some refried beans, chopped onions and grated cheese and you have a feast.

And so today's photo is of the feast that we enjoyed. Some guacamole and sour cream to go along with things. Really yummy. Life is good.