I am proud to report that it is not all about fatteningness here at Social Nesting HQ. We occasionally knock up something that contains no cream or sugar at all – and by ‘we’, I mean my husband. He is the savoury king of the castle, whipping up everything from quinoa corn fritter to salmon & chorizo burgers with aplomb. He is also bit of a culinary magician – in two ways really…
1) He makes meals from practically nothing, and
2) He makes food so delicious, it goes from this:
And in the process, I am but the glamorous assistant, standing on the sidelines in a sparkly apron.
So he is to take full praise for this perfect late-summer supper. I don’t know about where you are, but the current changeable climate – ‘bikini & tights weather’ as I call it – has us baffled about how to dress and what to eat.
This recipe has all the bursting freshness of a summery salad with all the hearty and satisfying meatiness of autumnal comfort food.
If that is your thing, then please have at it thusly…
Summer Steak Salad
1 clove garlic
1 tbsp dark soy sauce
1 tbsp vegetable oil
freshly ground pepper
500g feather steak
1 small red onion
200g sun blush tomatoes (patted dry) and their oil
2 tbsp balsamic vinegar
200g green beans
150g bunch watercress
the leaves of 2 little gem lettuce hearts
Mince the garlic and mix with soy sauce, vegetable oil and a few turns of freshly ground pepper. Pour over the steak and leave to marinate at room temperature while you prepare the salad.
Halve and finely slice the onion and mix with the sun blush tomatoes and their oil – you will need about 2 tablespoons of oil so top with extra virgin olive oil if required. Add the balsamic vinegar, salt and pepper to taste.
Cook beans until tender – about 4 minutes – then plunge into cold water to stop cooking. Drain beans and get as much water off then as possible. Wash and dry the watercress and little gems thoroughly.
In a dry pan fry the steak until cooked as you like it (we go rare every time) and then set aside to rest.
Toss the salad leaves and beans with the tomato and onion mixture and lay out on a large platter. Slice the steak finely against the grain of meat. Arrange the ribbons of steak on top of the salad leaves, pour over any juices from the steak.
Now we just went at this straight off the platter with chopsticks, but feel free to be civilised human beings and use forks and plates and what not. However you go at it, it’s divine and summery-fresh but so substantial that it doesn’t feel like salad at all.
If you neither have a spare ceramic lid nor the inclination to make your own knob, take your pick from the store-bought variety…
I found these absolutely lovely, and so reasonable, ceramic pots on Studio Oink Selected, the carefully curated webshop arm of German styling/forecasting/design company Studio Oink.
And despite the careful packing, one arrived like this…
and while it wasn’t the perfect crack of our broken bowl project, I a project to rise like the phoenix from this porcelain tragedy.
(FYI – Studio Oink were super-lovely and refunded me the cost of the pot the next day).
It was the little lid, far right, that kept haunting me. The nippley little porcelain beauty grew wings and kept appearing to me in a different guise until I finally knew it was ready to rise, and how…
Turning to sugru, which I am also always keen to use,
and deciding to put it to the test as conduit to the new life of the lid.
So, as so…
I let it cure for the allotted time and very carefully screwed it into a pre-drilled hole in the wall, for new life as a snazzy new wall hook.
Fantastically pleased to bring joy from homeware tragedy.
Let’s talk the continued resurgence of stamping (actually, is this a resurgence or simply a ‘surgence’? I can’t remember the first time).
You can devote time to crafting it all yourself (and we love it when it’s as easy as in Fresh Prints, or make it ourselves out of sugru), but if you want 30 Etsy pages of tiny pre-made ones to covet, visit Talk to the Sun…
And if you want trends, they are all there: pineapples, donuts, feathers, cacti… pretty much any and every theme imaginable – from “thanks” in three languages to adorable faces and mini landscapes, they are all there.