big dude
Sous Chef
Since we had a flat iron steak in the freezer, plenty of salad material and some blue cheese dressing, Bev suggested we have black and blue salad for dinner – which I’d never heard of. We marinated the steak in the leftover roadside chicken stuff from yesterday, grilled it for 3 minutes per side, sliced thin and topped the salad - it was delicious. Here’s a pick of my plate - I need to work on my plating skills (but I was hungry )