If you’re going to have just a little something to eat, it may as well be a salad of greenmarket spinach, beets and red onion, plus the fringe of a prime cut of steak from Whole Foods (saving the rest for basically a larger redux of this meal tomorrow), plus some blue cheese and balsamic vinigarette.
It’s the miniature salad of the one I *think* I’m taking to work to eat tomorrow; that’s the tentative plan. The only variation might be that I tossed the greens I used tonight in the hot, fatty cracklings in the pan I fried the top loin steak in for just that little extra bit of goodness. Mmm … goodness.
I realized I have some very nice before and after pictures from the prep. Here are the ingredients as I first laid eyes on them yesterday:
Below: After I got my hands on them this evening. Could be a scosh pinker, but overall not a bad pan-fried steak. I seasoned with salt, pepper, red pepper flakes and olive oil and gave it a good rub before throwing it in a really hot pan. I don’t cook protein much and was vaguely worried I might somehow mess it up, but it ended up being fairly intuitive. For someone who likes her meat on the rarer side of things, there really isn’t too much of a worry of pulling it off too soon.
Coming up tomorrow: Steak salad at the office. How to make the most beautiful of salads in the most unglamorous setting. Hint: It involves prepping for travel.
COST: Market vegetables (spinach, beets and red onion) $3.75; steak at USQ WF $8.49; cheese and dressing I had on hand.
PREP TIME: I spent less than an hour in the kitchen. But let’s not talk about the line at Whole Foods last night at about 7 p.m. That place is a cash cow.