Mother’s Day Dinner – Adobo Skirt Steak, Lobster Tail w/ Mexican Butter, Grilled Corn & Spinach

2013-05-12 16.08.49 HDR 2013-05-12 16.23.03 HDR 2013-05-12 16.35.43 HDR Karen usually enjoys Mexican/Southwest meals so I created the Mother’s Day menu accordingly.  We started with happy hour (Margarita, Homebrew, Chips & Salsa around 3:30).  I had everything else prepped so everything would go smoothly.

I got skirt steak and fresh warm water lobster tails (Nicaragua) from Wegmans on Friday evening.

I put fresh lump charcoal in my Kamado Joe “Josie” and quickly got the temp up to about 600.  Threw the lobster tails on, meat side down.  Turned after 4 min and then finished with tail side down.  Overall grill time was 12 min or so b/c they were so big.  The skirt steak cooked for about 2:30 per side and ended up a very nice medium rare and very tender.  I will have to try some other ideas with this cut.  Beats flank steak any day if you ask me.

I started the corn on the gas grill but finished on Josie for a few min.

Served with drawn Mexican Butter, a 2003 Cabernet from Vine Cliff.  Very enjoyable dinner with a great wife and the best mother in the world!

Detailed recipes to follow.

Happy Mother’s Day – OnPoint….

 

One Thought on “Mother’s Day Dinner – Adobo Skirt Steak, Lobster Tail w/ Mexican Butter, Grilled Corn & Spinach

  1. Dave on May 12, 2013 at 8:34 pm said:

    Looks awesome man. Will need to try the skirt steak. Heard that is pretty tender if done well. Happy Mother’s day to Karen

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