steak salad

i have never made a steak just for little old me.

i have really only made steak once in my life.

the beloved mushroom encrusted filet.

a moment of silence please.

ok, moving on, so yes that steak was all things a steak should be, but it was made for two.

one night last week, i made steak just for me.

the idea came to me on the metro.
remember my last train of thought metro idea?
scary.

i began with the plumpest and juiciest tomatoes i could find in my fridge.

covered them in a pool of fig balsamic vinegar and oven roasted them till they were ready to pop.

and i'm bound to fall, bound to fall, for you.

the steak was covered in a layer of butter and coated with citrus rosemary gray salt.

and of course, some bitter rocket greens were prepared in a fig balsamic vinegarette.

the combination of flavors was so richly satisfying i literally moaned.

and then ate three more mini lemon cheesecakes.

Recipe: Steak Salad

Ingredients:

1 6-8oz filet

1 tbsp unsalted butter

1-2 tbsp rosemary citrus grey salt

1 pint grape tomatoes

half bag rocket greens

6 tbsp fig balsamic vinegar

1 tbsp olive oil

Method

-preheat oven to 350

-coat grape tomatoes in 5 tbsp fig balsamic vinegar and place in a baking pan

-place tomatoes in the oven, shaking pan every 10 minutes, cook until roasted, soft, about 20 minutes

-warm a skillet to medium-high heat

-add 1/2 tbsp butter

-coat steak in citrus rosemary grey salt

-place steak in buttered skillet, let cook 4-5 minutes, until crust forms

-add remaining 1/2 tbsp butter, flip steak and cook until crust forms

-place pan in the oven and finish cooking steak for another 10-15 minutes, or until light pink in the center

-mix oil and remaining vinegar and toss with rocket greens

-add roasted tomatoes and steak to rocket greens
-devour while watching bad television in elastic waist pants