Last year, one of my cooking goals was to learn how to use our grill. I did grill a few things successfully, but most of the time I’m happy to just let J. handle that type of cooking on the weekend. But while I was putting my meal plan together for the week, Jackie commented on my Facebook page that she’d made beef sopes for dinner — and I immediately started craving steak. I knew I’d be firing up the grill.
I seasoned a pound of skirt steak with salt and pepper, then grilled them and served them with tortillas — the boys always like making their own wraps. Sweet Sesame Cabbage & Radish Slaw, an old favorite, rounded out the meal. If we’d had 80-degree temps instead of 40, we could have eaten outside, and this would have been a perfect summer meal. (It was still delicious, bundled up at the dining room table.)