Thursday night steaks

I fried up a couple of "tenderized round steaks" from our cow last night for dinner. To go along with them I made a quick sauce from: chopped parsley [CSA], chopped garlic, lemon zest, lemon juice, olive oil, a teeny bit of balsamico, toasted cumin seeds, sweet paprika, salt, and pepper.

As sides we had some roasted golden beet (from Wednesday), steamed broccoli [CSA] with beurre blanc (from Sunday), and a green salad[CSA].

For dessert we made an apple galette using the leftover (frozen) crust from Saturday's quiche.

Comments:

1. Beurre blanc isn't quite as perfect a match fro broccoli as beurre noisette, but it was still quite good.
2. The beets -- dressed with white balsamico, good olive oil, salt, and pepper -- continue to be enjoyable. Yay
3. The steaks were very flavorful, but not so tender. No big surprise there and I'd much rather have it that way than the other way around!
4. Unsurprisingly given how well the crust on the quiche turned out, the galette was really, really good. This is a great use of that leftover blob of crust that I always end up with I make quiche.