GRILLING & CHILLING: TASTY RECIPE & GREAT SMOKES
GRILLED STEAK TACOS WITH CORN SALSA & SPICY AIOLI (loosely adapted from Tasteofhome.com). This simple but exquisite dish combines the saltiness and fattiness of a great steak with some acidity and sweetness thanks to these delectable accoutrements.
YOU’LL NEED
• Mayonnaise • Siracha Sauce • The Juice Of One Lime • Cilantro • Kosher salt
• Ground Cumin • 1 Tomato • Fresh/Frozen Corn • 1 Chopped Sweet Red Pepper
• Large flank steak (for best results, marinate the flank steak the night before in a mixture of equal parts lime and orange juice, garlic cloves, cumin and sea salt).
• Onion • Garlic
CIGAR No. 1: Kentucky Fire Cured Fat Molly: As you prep the grill and start heating up the steak, the Fire Cured Fat Molly is going to play beautifully with the sound of an igniting grill and the first scent of charred meat. This unique cigar is made with a 200-year-old curing process that incorporates tobacco from Kentucky and Virginia, lending it a medium-bodied profile with notes of roasted hickory, oak and sweet nuts. STEP 1: With your grill on high heat, take your flank steak out of the marinade bag using tongs for safety and spread it out evenly across the grill. Ideally, you’ll get that big flash of fire from the flames interacting with your mixture of orange and lime juices. The goal here is to sear both sides while leaving the inside tender. The caramelized flavors will set the tone for your meal. Set aside and allow the meat a moment to rest. Meanwhile, create your corn salsa by combining your corn along with a dice of red pepper, tomato, lime juice, minced cilantro, onion, garlic clove and ground cumin. Sprinkle with kosher salt to taste and place the mixture in your fridge.
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CIGAR MAGAZINE BY JR CIGAR-SUMMER-2024
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