This past weekend, I teamed up with the Texas Beef Council to teach a Grilling 101 class – and it was the perfect day for outdoor cooking with members of the Beef Team. Weather was in the mid-80s and it seems nearly every Austinite was down at our venue, Zilker Park, my hometown’s favorite urban spot for relaxing and recreating!
After learning some grill basics on how to operate gas and charcoal grills and prep beef before it hits the grates, participants put their skills to practical use firing up flat iron steaks to perfection – they were delicious! A+ to everyone, especially genius, fast-learning student who cooked my steak to a magnificent medium-rare while I was off making the final salad preparations!
I’ll get back to the beef another day (oh, you know I will), but today wanted to share the dressing I made I made to accompany our steak lunch. Since I’m a huge fan of the Freedom Salad (with beef) at Freebird’s World Burrito that is drizzled with the yummiest ancho dressing ever, I knew I needed to replicate it for our post-class meal. Check out my recipe for Freebird’s Copy-Cat Ancho Dressing :
This southwestern-inspired vinaigrette is delicious on everything from salads to corn-on-the-cob and other veggies — or use as a marinade for meats and seafood.
Did you know that Anchos are smoked poblano chile peppers?! What would you drizzle this dressing on? What is your favorite steak cut? Do you prefer chacoal or gas grilling? Please share in the comments below – xoxo, Jennifer Fisher