Mexican Italian Skirt Steak with grilled corn black bean salad @BarbecueNBourbon

Mexican Italian Infused Skirt Steak Pinwheels with Grilled Corn and Black Bean Salad @BarbecueNBourbon

Ingredients:

Grilled Corn Salad:
5 cob Corn
2 tablespoon Oil
1/4 cup queso fresca
Juice of one Lime Juice
1/4 cup Cotija Cheese
1 tablespoon Ancho Chili Powder
1/4 cup Cilantro Leaves
1 TSP AP

Cilantro Basil Pesto:

4 ounces fresh basil approximately 1 cup tightly packed
4 ounces fresh cilantro approximately 1 cup tightly packed
½ cup extra virgin olive oil
1 lemon, juiced
1 clove garlic, peeled
½ teaspoon kosher

Skirt steak:
Pound out skirt steak to ¼” think and trim any extra fat off and square them up.
Lime juice olive oil and season both sides
Spread an even layer of pesto on both sides
Place one layer of prosciutto down
Place one layer of provolone cheese on top
Roll them up and place skewer through to hold them into the pinwheel.
Place on 500 degree grill for one minute each side they cook indirect until you reach an internal temperature of 135 degrees let rest 5 minutes
Plate and enjoy.

The Cook:

Skirt Steak
Place on 500 degree grill for one minute each side to get a think char, then cook indirect until you reach an internal temperature of 135 degrees let rest 5 minutes
Plate and enjoy

Grilled corn salad

Heat the grill and cook the corn on the cob for approximately ten minutes until charred.
Remove from the grill and cut kernels off the cob and place in a heated pan on the grill.
Add oil, corn, queso Fresco , cotija cheese, lime juice, ancho chili powder, and cilantro. Mix well.
Cook for 15 to 20 minutes.

Cilantro Basil Pesto
Place all ingredients in a high-powered blender or food processor, and blend on medium speed until desired consistency is reached, (If you like knife work like me; you can do it by hand, however that is labor intensive ) using a tamper or stopping to scrape the sides of the processor if needed. If the blend is too thick, add some additional olive oil.

The Whiskey:

TX Single Barrel Barrel Proof

Classification:TX Straight Bourbon

Company: Firestone & Robertson Distilling Co. in Fort Worth.

Mash Bill: is made with yellow dent corn and soft red winter wheat sourced from Sawyer Farms located just an hour south of the distillery.

Release: Continual

Proof: 119

Age: NAS

Color: Maple syrup

NOSE:
Brown sugar, cinnamon, dark fruit, maple syrup, slight ethanol

PALATE:
Baked spices, vanilla, lots dark cherry, brown sugar, a tingle in the throat

FINISH:
Lingering medium finish

Doesn’t drink like a high proof Bourbon