There's nothing like hosting a bbq and tossing meat and veggies on the grill to welcome the summer season. My trip to Ojai was inspiring, with it's large variety of cactus and it occurred to me that I've never actually tried cooking it myself. I've had it in restaurants in Mexico plenty of times, it reminded me a lot of bell peppers, firm and sweet. Initially I was put off by the possibility of a hand full of splinters, but I decided to throw it onto my bucket list when I got back to my kitchen. You only live once right?
Surprisingly, they're pretty easy to clean. You can wrap a kitchen towel around the stem and use a knife to shave away the splinters. After that, it's easy to brush with olive oil and toss onto the grill. Once they are tender and dark green, you'll know it's ready to eat. Watch the video clip below to see more on how to prepare it.
I coated my steak with a coffee za'atar dirt for a smoky, textured finish and made a tangy lime chimichurri to accompany it. This dish is a perfect way to say hello to summer.
Photography and Styling: Diana Yen
Assistant Styling: Alana StipechRead More