Pimientos de Padron are in season and i got a batch from Tienda. Logically the dinner was built around them.
Flank steak was rubbed with oregano, cumin, allspice, green hatch chile, garlic and tequila paste, then olive oil and marinated for several hours. Grilled over charcoal and mesquite for 6mins on direct and then for about 6mins more covered, for a state between rare and med rare.
Spanish and red onions were sliced 1/2", separated into rings and marinated with thyme, rosemary, red wine vinegar and olive oil for couple of hours and then grilled over direct fire. The recipe came from an excellent book – Latin Flavors on the Grill (i really can’t believe that LibraryThing is down again!).
Pimientos de Padron were pan roasted in olive oil until charred in spots and then sprinkled with rock salt.
Also a home made hummus and warmed over grill pitas. Quite a memorable dinner.