Sunday, May 05, 2013

Steak and Potatoes


Wednesday 1 May
Since we've been eating vegetables and seafood for the last couple of days, tonight we got a hankerin' (there is no such thing as a hankering) for a big ol' steak.   So we panfried a couple of boneless strips, and served them with yukon gold potatoes, which we nuked (make sure to move them around on the turntable, and give them around 8-9 minutes so all parts are done), cut open, and topped with yogurt cheese mixed with horseradish and garlic chives.

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