Steak is quick and easy. I lightly pounded a striploin, salt-and-peppered it and seared it in a very hot pan. Made the sauce by deglazing with sherry vinegar then water, salt, pepper, Dijon mustard and truffle paste (after staring at the fridge for a few minutes). Not bad.
Two yukon golds seasoned with salt, pepper, chili powder, paprika and olive oil baked in a hot oven.
Posts
No comments:
Post a Comment