For those of you who don’t know, I am a huge fan of onions–the Butcher not so much. They are so good for you. If I cook them the Butcher will eat them, but I have problems if I try to put them in salads. This recipe is easy and 
delicious. It gives you the flavor of Fajitas without the carbs in the tortillas. Green and red peppers are still plentiful so take advantage of these great buys at local Farmers’ Markets.
Grilled Flank Steak
2 to 3 Pound Flank Steak (available at your local meat market)
2 Tablespoons of Olive Oil
2 Tablespoons of Sidney’s Steak Rub (available at your local butcher shop)
Add the Olive Oil and Sidney’s Steak Rub in a gallon ziplock bag. Mix them together and then put in the Flank Steak. Marinate 4 hours up to 24 hours.
Light the coals in your Weber grill and allow them to heat for 30 minutes. Remove the Flank Steak from the 
marinade and place on the grill rack. Cook for 8 minutes, turn and cook an additional 8 minutes. If you want medium rare, decrease the cooking time to 6 minutes and 30 seconds per side.
Grilled Peppers and Onions
2 sweet onions, peeled and cut in wedges
1 1/2 green peppers, cored and cut in chunks
1 1/2 red peppers, cored and cut in chunks
2 Tablespoons of Olive Oil
1 1/2 Tablespoons of Weaver’s Salt Free Southwestern Dust (available at your local butcher shop)
In a gallon bag place the olive oil and Southwestern Dust. Mix it together. Place the peppers and onions in the bag with the marinade. Marinade 4 hours up to 24 hours.
Pre-heat oven to 425 degrees. Put the onions and peppers in an oven safe baking dish and bake for 20 to 25 minutes.
Leftovers can be stored together and reheated for a quick lunch, dinner or snack.
Enjoy, and make sure you get out and enjoy these beautiful fall days. As for me, I’m heading off to the tennis courts. Until next time…From our Butcher Block to your Table.
