Roasted asparagus and tomato with roasted red pepper vinaigrette
Romaine lettuce and Persian cucumbers with garlic herb vinaigrette
Steak with Asiago and pine nuts plus half a seasoned avocado on the side
I’ll be using this technique for steak from now on: Two days ago I put them on a rack, salted heavily, left them uncovered overnight in the fridge, and then sautéed on high heat. Because of that drying time, they cooked up with a really crispy crust. Even as leftovers the next day they have a great texture.
by JuneJabber