T-bone steak with ginger pureed carrots

Tuesday:
Our first full day back, and a simple grilled steak, brushed with a dab of soy sauce for extra flavor. Winter, and the fact that we hadn't gone to the market on Saturday, calls for earthy vegetables, i.e. stuff in the bottom of the drawer. So nice carrots. Chopped up, boiled in a little water, then puréed in the RobotCoupe with a knob of stem ginger in syrup (and a bit of the syrup), a prezzie from our friends John and Priscilla in Eynsham (just outside Oxford, in case you're in the neighborhood).