Last weekend, I trekked the whole three T stops out to Davis Square to pick up some all-natural, grass-fed, hormone-free River Rock Farms beef from Dave’s Fresh Pasta. I grabbed a pound-and-a-half of London Broil and a pound of sirloin tips.
Last Sunday, Cristo took on the finer cut. He grilled it with cracked pepper and some of his fancy smoked salt, then threw some gorgeous portabellos into the grillpan and transferred the steak in the oven to broil. But first, he whipped up some garlicky mashed potatoes with butter, milk, and sour cream (skins on!), which he popped in the oven to crisp. He also sauteéd up some kale with garlic. There was fresh parsley, too. After plating it, he squeezed some fresh lemon juice over the greens. And crumbled bleu cheese on the steak. Sheer decadence. Like so:
Then, last night, he transformed the tips into kabobs. Loads of veggies, including his favorite Baby Bella mushrooms. They were plated over couscous with a beautiful side salad of arugula, roasted red pepper, and artichoke hearts.
I managed to eat a whole kabob and some greens, but the rest was an exquisite lunch today.
