The most tender. This is the meal for when you really want steak but want it in a lighter healthier way than with five kinds of starch and all the butter you have on hand at this moment. I am STILL thinking about how good this was. I highly recommend at the very least, you make the steak bites and skip the lettuce. But don't tell anyone I told you that.
So what did you guys think about the project reveal yesterday?! How cool is that? I'm so excited to be working with JRINK on those recipes. I really think they're a cool company. I love their packaging and branding. And I love the ladies behind the business. I always feel so lucky when projects like these happen. Like, is this my life??? Seeing recipes I made running around DC with a life of their own is pretty crazy.
The next week or so is going to be an attempt to balance ongoing projects, get reorganized after two huge client shoots that just wrapped and also seeing family and friends for Thanksgiving. Increasingly I'm starting to feel like a bit of a vampire. All of my socializing happens after photographable sunlight hours. When someone's like "Come have lunch!" I'm like..."Yeah..I have food to photograph...how about 5 PM?" #WinterPhotographyProblems
But what a great thing to half complain about, right? I can't begin to tell you guys how amazing I feel. Fulfilled? The projects we've been doing are SO RIGHT. The recipes we do for the blog are SPOT ON. It's just the right flow. And that kind of victory deserves a steak salad.
Cumin Yogurt Steak Salad with Avocado, Beets and Fried Garlic Chips
- 3/4 pound skirt steak
- 1/2 c. yogurt
- 1 t grated ginger
- 1 T cumin
- 1/2 lemon, juiced
- 1/4 Avocado - sliced
- 1 T Red Onion thinly sliced
- 1/3 c steamed beets
- 2 t Cilantro
- 1/2 c. Spinach
- 1 of the 4 garlic cloves minced
- 1 T extra virgin olive oil drizzled
Fried Garlic Chips
- vegetable oil or bacon fat (Yeah I said it!)
- 3 of 4 garlic cloves thinly sliced
/// Directions /// Slice steak and place in mixed marinade in a ziplock bag. Place in fridge for at least an hour. Remove and place on a pan (with foil under for easy clean up!) and broil. Keep an eye on it and don't let it go too long! You want it tender and just cooked. Not tough. Compile the salad ingredients and top with the steak and garlic chips.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.