Good morning world!
Today’s plate:
Steak trimmed extra lean then marinated over night in my usual NM chili/cayenne mix with fresh chopped hatch green chili, habaneros, onions, live rosemary trimmed from my little bush, butter, and coconut oil.
All cooked this morning in a cast-iron skillet then wrapped up in a corn tortilla with applewood smoked provolone. Delicious👌🏻
I gotta say, even though they take more work to clean and maintain, the taste and quality of food cooked in a cast-iron skillet FAR outweighs the extra time offset by the upkeep. I’m never switching back!
Today, my goals are to complete episode 1 of my new client’s podcast, and get it into their hands! If you haven’t already seen, last week’s episode from the Student-Tutor podcast is live on their site now! Check it out @ www.student-tutor.com/podcast or on iTunes😊
Wishing you all a fantastic Tuesday!✌🏻🐼❤️🎶🎉
Steepshot