In the WWR Kitchen, Yet Another Recipe

Tonight’s meal, prepared once again by yours truly, was Malabar Spice-Crusted Steaks with Gingered Carrot Puree. I didn’t do the called-for hanger steaks, opting instead for a single sirloin to divvy up among the wife, myself, and wee Fiona; and I didn’t have any unsweetened coconut flakes on hand, so I used the sweetened variety (last seen in this Coconut Pudding Triangle recipe, which I used on Thanksgiving).

It all turned out well.

By themselves, the steak and the carrot puree were blandly one-sided, but together they complemented each other perfectly.

As it was a bit of a last minute decision, I threw together some brown rice and green beans for sides, and served a 2005 Estancia Pinot Noir as the wine of choice. I think it all turned out quite well, and there was just enough left over for my lunch on Monday, sure to lead my fellow employees into the bitter depths of sadness whilst they compare their bologna sandwiches to my delectable meal.

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