Did I Dream That We Ate Steak?

Last night we watched Inception. At least I think we did. I might have been asleep actually. Come to think of it, I had the weirdest dreams about dressing up like Leonardo DiCaprio, and I was hanging out with Ellen Page, and we were on a mountain, in some hotel room, about to crash into a river inside a bus. Bizarro.

Actually, the ironic thing is that I stayed awake during the entire 2.5 hour movie. I usually get heavy lids right during the opening credits.

This is my memory at least.

Wait, why is my totem still spinning?


Steak Salad with Asparagus and Mango:

What it took for 2 (adapted from Fine Cooking):

* 1 medium-sized flank steak

* 1/2 bunch asparagus, end trimmed

* 1/2 red onion, thinly sliced

* 1 mango, peeled and cut into chunks

* 4 cups baby arugula

* 1 tsp. ground fennel

* 1 tsp. ground coriander

* 1 tsp. ground black pepper

* 4 Tbs. extra virgin olive oil, divided

* 3 Tbs. chicken stock

* 2 Tbs. hoisin sauce

* 2 Tbs. white wine vinegar

* 1 Tbs. soy sauce

* 2 Tbs. freshly minced ginger

* 3 garlic cloves, minced

* 1 tsp. dijon mustard

* coarse salt and freshly ground pepper

First of all, start a quick steak marinade. In a small bowl, combine the black pepper, fennel and coriander. Toss in a pinch of salt and mix up with your fingers. Drizzle about 2 Tbs. oil on both sides of the steak and then press the spices into the meat with your fingers. Let sit for up to an hour and a half.

For the vinaigrette, combine the broth, hoisin, 2 Tbs. olive oil, vinegar, soy sauce, ginger, garlic, dijon and a pinch of salt and pepper into a blender. Pulse a few times. Taste. Cry. Set aside.

Heat another Tbs. oil in a skillet and sear the steak to your preferred doneness. I like mine pretty rare in the center, about 5 minutes per side. Let steak rest about 10 minutes.

While the meat rests, throw in the red onion to the pan, adding a little more oil if needed. Cook about a minute, then add the asparagus. Teeny pinch of salt goes in.

To plate, serve seared steak on top of arugula, along with the asparagus, onions and mango. Drizzle with dressing.

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