When I pull a meatless meal, he pushes food around his plate.
He tells me what he really feels for is "a big hunk of meat."
With summer suffocating us, a big hunk of meat is one of the last things I want.
Irritating as it may be, living with people means compromise.
The Boy wants to be a "shaggy hippy." I want him to get a haircut.
We meet in the middle. Not too short, not too shaggy.
Even when the other person is clearly
I gave seared sirloin.
The Boy took spinach dressed with balsamic vinegar. (But not really)
Seared Sirloin with Spinach and Balsamic Vinegar
from Twelve: A Tuscan Cookbook by Tessa Kiros
He ate his "big hunk of meat," then immediately announced he was full.
Not so fast, bub...
This is a simple, easy meal. Great for a weeknight, especially a hot one. I deviated from the original recipe by adding some tomatoes for color and by making a dressing with the olive oil and balsamic rather than drizzling each separately. I also seasoned the sirloin before grilling instead of after.
Seared Sirloin w/ Spinach & Balsamic Vinegar
adapted from Twelve: A Tuscan Cookbook
1 lb sirloin steak
salt & pepper
2-3 Tbsp olive oil
2-3 Tbsp balsamic vinegar
about 10 oz spinach leaves (6 cups), washed and dried
2 medium tomatoes, sliced in wedges
Heat a grill pan or outdoor grill. When the grill is hot, season the steak generously with salt and pepper. Grill to your liking, turning once. While the steak rests, whisk together the olive oil and balsamic. Season with salt and pepper. Place the spinach in a mixing bowl and lightly dress with some of the oil and balsamic. Divide the spinach between 4 plates. Slice the sirloin and arrange the slices on top of each plate of spinach. Add the tomato wedges to each plate. Drizzle more of the oil/balsamic dressing over each plate and serve right away.
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