I put a little extra effort into this meal today: a big steak seared until lightly golden, served with rosemary and a few cloves of garlic. The moment it was set in front of me, I couldn’t resist cutting off a bite to try.
On the side, there’s pan-fried asparagus and bright red cherry tomatoes. It’s just a few simple ingredients, but arranged together, they make quite an appetizing plate.
The hardest part is deciding where to make the first cut. The steak is still glistening with oil, and I can hardly wait to dig in. I thought I’d take my time and savor it, but my stomach won’t let me—so let’s get started!
On the side, there’s pan-fried asparagus and bright red cherry tomatoes. It’s just a few simple ingredients, but arranged together, they make quite an appetizing plate.
The hardest part is deciding where to make the first cut. The steak is still glistening with oil, and I can hardly wait to dig in. I thought I’d take my time and savor it, but my stomach won’t let me—so let’s get started!
