1 1/2 - 2 lbs Skirt Steak
1/4 c Olive Oil
2 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Brown Sugar
1 tsp Chili Powder
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Chile Powder
1/2 tsp Red Pepper Flake
1/2 tsp Dry Oregano
1/2 tsp Dry Thyme
1/4 tsp Kosher Salt

In a large bowl combine all the ingredients except for the skirt steak. Whisk to combine. Add the skirt steak, making sure it gets coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 - 4 hours.

About 20 minutes before you are going to cook the skirt steak, pull it out of the fridge to take the chill off of it. Pre-heat your BBQ getting it really hot. Place the skirt steak on the hot grill and cook for about 3 minutes each side if you like it medium/medium rare. If you would like it a bit more well done, add another minute or two.

Let the skirt steak rest a few minutes and then slice and serve.

​Serves 4

In a small bowl combine the dry thyme, garlic powder, onion powder, salt and pepper. Coat the pork loin with the spice mixture evenly. Wrap the loin in plastic wrap and refrigerate for 2 - 4 hours.

Remove the pork loin from the refrigerator about 20 minutes before you plan to cook it, to take the chill off.

Pre-heat oven to 375 degrees.

In a large skillet or cast iron pan heat 1 Tbsp olive oil over medium high heat. Add the pork loin and brown on all sides, about 4 - 5 minutes per side. Transfer the loin to a baking sheet and bake for approximately 20 minutes, or until the loin has an internal temperature of 150 degrees.

In the same skillet heat another tablespoon of olive oil over medium heat. Add the diced bacon.  Cook until crispy, stirring occasionally.  Remove the bacon to a papertowel lined plate. Add the mushrooms to the skillet and stir to coat with the olive oil and bacon fat. Let the mushrooms cook for 5 - 8 minutes, stirring occasionally. Season the mushrooms with a pinch or two of salt and a few grinds of pepper. Add in the shallot and let it cook another 2 - 3 minutes. Add in the garlic and fresh thyme. Let it cook about a minute. Push the mushroom mixture to the sides of the skillet and then add in the butter in the center. Once the butter is melted whisk in the flour. Let it cook for 3 - 4 minutes. Whisk in the stock and then stir it to combine with the mushroom mixture. Stir in the heavy cream. Bring the mixture to a soft simmer and let cook for 3 - 4 minutes. Turn off the heat and add in the bacon. Give the gravy a taste and season with salt and pepper if needed.

When the loin is done place it on a cutting board and cover with tin foil. Let the loin rest for about 5 minutes. Slice the loin and put the slices on a serving platter. Top the loin with the gravy and serve.

Serves 4 - 6 people