Steak and Salad with Me!

No guest this week. Just me in my kitchen.

My interview laptop is still broken, so instead of talking to someone else, I’m talking to you. In this episode, I share the meal I make all the time but have never written down. It’s not on my sites. There’s no official recipe. It’s just something I do when I want a treat of a dinner and don’t feel like overthinking it.

It’s a pan-fried chuck eye steak on a bed of garlicky salad, and the salad gets tossed with the steak juices right from the pan. That’s basically the whole trick. It’s simple, really good, and exactly the kind of thing I make for just me or for me and Marty.

I also talk a bit about the random kitchen wisdom that sticks with you, like how my grandmother always kept canned milk around, what I realized about shelf-stable milk when I was living in Belgium, and why UHT or evaporated milk just works better for me right now.

It’s a very me-centered episode. A little rambling, a little practical, and all about making dinner in a way that fits real life.

Links:
This is not the exact salad I make, but it's sort of close. I actually put red wine vinegar and a bit of olive oil in a bowl, use a rasp (micro plane) to grate in a clove of garlic, whisk, add spring mix, toss, taste, add more vinegar or more oil or more spring mix, toss, add coarse kosher salt, toss, taste.

This is how I cook chuck eye steaks, sort of. I don't put butter in the skillet. Instead, I put grapeseed oil on the steaks themselves. I also try to season the steaks with kosher salt and a good sprinkle of garlic powder at least an hour before cooking them. If it's less than an hour, I skip the garlic powder because it won't have time to hydrate and tends to burn.

Other recipes I mentioned:
Classic Potato Soup
Chicken Salad Sandwiches

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