We know, it has been a WHILE since we posted anything. But to be fair, the 2 kitchens have gone through quite a few changes in the past six months. For starters, both of us moved into brand NEW kitchens; Amy is on the Upper West Side and I’m in downtown Brooklyn. Amy also has a fabulous new job as a private chef, and a lovely fiancé! She can give you all more deets on these exciting things herself.
Since our lives just keep getting crazier as time goes on, we’re going to shift away from our old structure of ingredients and/or themes, and just show you some of the more delicious and exciting things we’re cooking up for ourselves.
I’ll start you off with a tasty and healthy steak salad recipe. I’ve been on a bit of a health kick so far in 2014, eating mostly (gasp) paleo (no dairy, no grains, no sugar), and I hate to admit it, but it makes me feel really great. I’m running the NYC marathon this November so I’m trying to transform myself into a superhuman by then, one healthy meal at a time. Of course I still eat pasta, pizza, and ice cream (among other things) but try really hard to use moderation…
I’m a huge fan of the spicy steak salad from Mooncake Foods in NYC — so here is my attempt to re-create it!
For three servings you will need:
For the salad:
1 12 oz flank or skirt steak
1 avocado, sliced
Cherry or grape tomatoes
Baby greens — I used baby kale
1 cucumber, sliced
Fresh herbs — mint, cilantro, Thai basil (if you can find it!)
For the dressing:
Juice of 2 limes
1 tbsp sesame oil
1 tbsp fish sauce (or soy sauce)
Juices from the steak after it has rested
s+p to taste
Allow the steak to come to room temperature for about an hour after taking it out of the fridge. Dry it thoroughly with paper towels, and season each side with salt & pepper.
Preheat a cast iron pan on the stove over medium/high heat. Add just enough olive oil to cover the pan with a thin layer. Cook the steak for 5 minutes on the first side, then flip over and cook for another 3-4 minutes, or until the internal temperature reaches 135 for medium rare.
Let the steak rest for about 10 minutes, then slice thinly against the grain.
Assemble the 1/3 of the baby greens, cucumber, tomatoes, avocado, herbs & steak on each plate, add dressing and enjoy!