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Steak & Salad

Thanks for ordering!

It’s thanksgiving eve- do you know where your appetite is? Mine is definitely around here somewhere… but I’m always hungry. I remember going to family gatherings for thanksgiving as a kid and seeing my dad and uncles in a state of “hanger” (anger caused by hunger)- they had taken to fasting the day before thanksgiving, in order to make more room for my grandmother’s feast. This seemed ridiculous to me, but that’s cause I understood that fasting causes your stomach to actually constrict in size. But hey, whatever makes you happy. Needless to say, by the end of the meal they were stuffed like turkeys. I do not support fasting before thanksgiving, especially when dinner is as fantastic as it is tonight. Lean, succulent flank steak, crispy cucumbers and sundried tomatoes with quinoa and fresh herbs, and a roasted and grilled salad with cilantro lime vinaigrette… all it takes is a little chimichurri to make everything sing. Nothing like a bright, fresh dinner to prepare your palate for the onslaught of rich, decadent flavors that tomorrow will provide. Contrast is everything. Get in there!

For the steak:

This steak is best if broiled for a few minutes on each side, and then sliced thin against the grain (kind of on a diagonal). Set your oven to high broil, and lay out the pieces of steak on a sheet tray lined with foil. Broil on the top rack for a few minutes on each side, until cooked through to your preferred temperature. Once hot, let it rest for a minute or two, and then slice it up on a bias (diagonally against the grain). Plate it up on top of the tabbouleh, and drizzle some chimichurri all over the place!

For the quinoa tabbouleh:

Yum! Can’t stop eating this stuff. I was scraping the bottom of the bowl to get any last traces of this lovely little “salad”. Enjoy this bad boy cold!

For the charred romaine salad:

I love charred romaine. I don’t even mind that the texture is a little less crunchy, it still has some tooth, and the flavor is awesome. Empty the contents of your container into a large mixing bowl, and dress with the cilantro lime vinaigrette. Season lightly with salt and pepper, give it a taste, and adjust seasoning as necessary. Plate it up next to the quinoa and steak, and dive on in 🙂

That’s it!

Dinner served, dinner solved.


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