Bison Ribeye, Chile Oil Sweet Potato Purée and Blistered Shishitos with Coconut Milk Drizzle

Bison Ribeye, Chile Oil Sweet Potato Purée and Blistered Shishitos

January 19, 2016

It’s been fish and veggie-centric in our house the past week or two, as we ask our bodies to forgive the horrors visited upon them over the holidays. Bowls of greens such as Abby Salad with smoked salmon, seared tuna with mixed citrus and avocado salad and power greens with prosciutto, ricotta and grapefruit have brought peace and equilibrium to our nutrient-starved forms. With balance restored, it’s time to introduce some heartier fare back into the rotation.

Steak night.

Sometimes there’s just no beating the primal lure of a sizzling hot, juice-drizzling, salted slab of meat. But, worry not, steak night can be done in a way the doesn’t wreck your newly- formed good habits! When indulging with one ingredient in a meal, it always makes sense to counter with healthy, filling accompaniments that won’t tip the scales.

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