I’m not even going to warrant this unexpected drop in temperature with a fussy attitude. Nope! Instead, Aaron and I took advantage of the chill by wrapping up in a warm blanket with a bottle of red wine and spending a lazy afternoon next to our back porch fire pit, enjoying the warmth of crackling limbs and twigs.
Take THAT 55 degree day. We win.
Despite the chilly day, our garden is progressing perfectly. As a matter of fact, we harvested our first radishes today!
Impeccable timing too, because they are a most ideal seasonal addition to the crisp wedge salad with homemade ranch dressing I had on the menu for tonight.
I had you at ranch, didn’t I?
Seared Skirt Steak with a Garden Wedge Salad and Sauteed Potatoes:
What it took for 2:
* 1 pound skirt steak (marinated all afternoon in your favorite marinade)
* 2 Tbs. exrtra-virgin olive oil
* 1/2 pound baby blonde potatoes, thinly sliced
* 1 organic iceberg salad head, cut into wedges
* 3 radishes, thinly sliced
* 1/2 cup buttermilk
* 1/4th cup sour cream
* 1/8th cup mayonnaise
* 1 tsp fresh thyme leaves
* 1 tsp dried dill weed
* pinch of cayenne
* 1 clove garlic, minced
* 1 Tbs. all-purpose seasoning
* coarse salt and freshly ground pepper
Heat the oil in a medium skillet over medium-high. Add the steak and sear to your desired doneness. Remove from skillet and let rest 10 minutes.
Back in the skillet, add a smidge more oil. Toss in the sliced potatoes and season with all-purpose, salt and pepper. Saute until crisp and browned on both sides, about 10 minutes total.
In the meantime, whisk together buttermilk, sour cream and mayonnaise in a small bowl. Add the thyme, garlic, dill weed and cayenne. Whisk a little more and season with salt and pepper.
Serve steak with potatoes and wedge salad drizzled with ranch dressing. Sprinkle with radishes. Eat!