It’s happening! I’m easing out of my winter slump and am feeling a sliver of motivation again, thanks to the advent of spring around these parts. Spring in February—it’s a fact. Most of the trees in the neighborhood are in bloom and we’re experiencing beautiful, warm sunny days replaced by a sharp chill at night; we’re not quite there yet, but Oakland is definitely rounding the bend out of this mild California winter.
Back in October, my dear friend Sarah sent me a hefty Whole Foods gift card for my birthday with the requirement that I use it to cook a meal to post about on my blog. Heeding her request, I tucked it away for later use and now have a few good meals on deck (thank you, SSL, xox).
Last night I tried this recipe for skirt steak with a balsamic mushroom sauce, served on a bed of buttery cauliflower puree. Since I try to incorporate greens or a veggie into every meal I make (yeah, I’m a nut like that), I paired the dish with a side of broccoli rabe and red pepper.
This is a very rich meal, and a genuine treat for me since I rarely buy steak. Skirt steak is one of my favorite cuts. You can marinate it and pan-sear it, and it cooks quickly. Not the most tender, but versatile—great in fajitas and tacos too.
Sarah also happened to come to Oakland a few weeks ago for a visit and we had a tremendous weekend filled with good food and silliness and the Superbowl, and I sent her home with a new love for Ethiopian food. Some shots from her visit below.
You bet I made her take leaping photos too
Can’t even explain how this picture made me laugh for hours
Sarah, Ari, and baby on the way
One year ago: Photos from the week: 02.17.12
those photos are great, lw! and the recipe looks pretty good too. i love steak but we eat it so rarely…
Thanks, erin! Me too. I probably buy steak once every two or three months. This might be one for you and your hubby to enjoy after the kids go to bed. Hardly any prep time too.