Striploin Steak

Today's for dinner was grilled prime grade strip loin beef steak with arugula, sorrel and roasted pumpkin seeds salad, dressed with a blend of extra virgin olive oil and balsamic vinegar.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Steak and salad

For today's lunch I've made a striploin steak and salad.

Ingredients of the salat are pretty basic: kale, arugula, raspberries and roasted pumpkin seeds, dresses with olive oil and balsamic vinegar half and half mix.

After resting for a couple minutes, steak was cut in pieces and placed on top of the greens.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Sunday steak

My traditional Sunday steak, was moved to Tuesday. Meat, was prepared according to a traditional family recipe. First, covered on both sides with generous amount of coarse kosher salt. After absorbing salt for 20 minutes, salt was washed away with running water.

Second, it was covered with vine vinegar and olive oil, and seasoned with KEG's steak mix. After marinating for an hour or more, it's ready to hit the grill. With this steak 5 minutes per side, was sufficient for medium rare.

It was accompanied by Eat Smart's "Sweet Kale" salad, which included 7 "Superfoods": Kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberries, plus poppyseed dressing, with extra amount of roasted pumpkin seeds.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Sunday's Striploin steak

Today's steak was the antibiotics and hormone free Striploin steak, also known as Ambassador, Boneless Club, Hotel-Style, Kansas City, New York, and Veiny.

I picked it up, after watching YouTube tutorials, o how to select proper steak. Apparently, marbling is very important. This is not quite a Kobe steak, but the best that they had at the store, with the price over $50 per kilogram.

To make it even better, I've marinated it in a mix of vine vinegar and olive oil, with special steak seasoning mix.

Although, I've grilled this brinjal, along with tomatoes, garlic and baby corn, this picture is just because of it's the vibrant colour.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.