Monday: Pork steak skewers on tomato bean salad

This was a recipe from this month's Le Menu: Pork steaks cut into strips, marinated with apple juice, rosemary, thyme, white balsamico, mustard, black pepper, and honey, then threaded onto skewers and sauteed in clarified butter. Served with a salad made from steamed green beans, minced onion, halved cherry tomatoes, and soisson beans with a dressing of white balsamico, mustard, rapeseed oil, and parsley. I reduced the remaining marinade until it lightly caramelized and drizzled that over the pork.

We also had basmati rice and a big green salad; it was great summer food.