Tools
Chef's knife
Paring knife
Skillet
Cutting board
Salad bowl
Salad hand
Whisk
Ingredients
Feeds four people or two dinners/two lunches
Salad
2lbs skirt steak w salt and pepper
2-3 handful roasted and salted pumpkin seeds
4oz total Romano/parm
2-4 handfuls currants
kale two heads
Olive oil
Three lemons
Salt/Pepper
3 Avocados
Dijon mustard
Dressing
2 teaspoon of dijon (to taste)
Juice of one Lemon plus zest half lemon
Garlic cloves x 1 chopped
Salt and pepper
Olive oil 4 tbsp
Make-It
Pre-heat skillet 7 minutes on high. Dress skirt steak with salt and pepper and olive oil brushed on. Cook the skirt steak two mins each side if its .5 inches, and if .75in cook 2.5 or 3 mins each side. Then, wash and chop two heads of kale with a large chefs knife thinly sliced, pour some olive oil and the kale and massage it. Add two or three handfuls of sunflower seeds and two or three handfuls of currants. Grate 1 oz of ramano and one oz of parmesean and dump into the mixture. Add steak, mix it all up with salad hands. Cook the skirt steak rub on salt and pepper and preheat pan for 7 mins on high. This steak was 1.5cm, two mins each side. Two heads kale Chopped thin. Mix of about 1 oz of Parmesan and Romano, next time I'd prob use the processor to grate the cheese. Two or three handfuls of currants. Also add two or three handfuls of sunflower seeds.
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