9/14/15

Inspired by a cookbook about restaurant family meals, I made a (simplified) version of Thomas Keller's skirt steak with scallions. I skipped the roasted garlic (who has time to peel a whole head of garlic, let alone 3? I don't have interns) and the garlic-sweet chili sauce (which did sound good. Maybe next time, with a bit more planning). The roasted scallions really made the dish; we also had potatoes roasted on the grill and baked acorn squash. Turns out even Carter will eat acorn squash if you put maple syrup on it.

Not getting any better with the photography...

I think the steak would also be good with flank or hangar steak, and easier to roll up.