Sunday, May 17, 2015

Steak, Fried Onions, and Salad

Sunday 10 May
After a couple of purely vegetal meals, what you need (or at least, what we need) is a giant, thick steak, grilled to perfection. 

As a topping or relish, we caramelized a couple of onions with salt and a sprinkle of paprika, a classic with hamburgers or steak.

Now are our salad days, so for a light accompaniment, we picked green and red lettuces from the garden, and added a little arugula and a tomato and Persian cucumber, more of our plunder from Clifton Market Fest.

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