If you can, get a Costco membership. (Or get your parents’ extra card!) If there’s a Costco near you, you can easily stock up on protein and household items for a couple months at a time. Last time we were there, we got a package of flank steak for $25 that we’re still eating. It was actually two flanks in one package, and what we did was rinse them and portion them out for individual meals. This means cutting them into sections of four ounces each and putting them in separate ziplocs or tupperware, and freezing them. Then when you want steak for dinner all you have to do is pop one out of the freezer, let it thaw while you’re in class, and grill it in your cast iron grill pan that night! Same goes for shrimp and chicken by the way–actually, all protein options.
Here’s a steak salad that tastes complicated but is pretty easy to throw together. If you can’t find blood orange, try grapefruit or regular oranges.
Blood Orange Steak Salad
4 oz. flank steak
4 blood oranges
2/3 bunch mint
1/4 cup roasted (salted, if you wish) pistachios
1 tsp dijon
1 tbsp white wine vinegar
1 tbsp olive oil
1. Begin heating up your grill pan (empty) so the steak will sear.
2. Squeeze one and a half blood oranges into a small bowl. You should have about 1/3 cup of juice. Add the dijon, vinegar, and olive oil, and mix them together.
Note: If you have an immersion blender, blend your dressing with four big mint leaves. If not, omit the mint and just whisk the other ingredients together.
3. Section the other blood oranges. See below for a sectioning tutorial.
4. Chiffonade your mint. What this means is collecting the leaves in a neat pile, rolling them up together from tip to stem, and slicing them in small strips (picture below).
5. Grill your steak. If you like it rare, it only needs five or so minutes on each side. You know how you like it. Cut into it to check the middle and take it off when it looks done to you.
6. Lightly crush your pistachios. We use a small glass and the blunt end of our citrus reamer.
7. Arrange your spring mix on a plate. We used romaine, but decided spring mix is the way to go for this salad.
8. Place your orange sections on the plate. Slice the steak and arrange that, as well.
9. Drizzle the blood orange vinaigrette over the plate. Sprinkle the mint and pistachios on top, and serve.
10. Pour yourself a glass of spicy pinot grigio to accompany your salad.
1. Cut your citrus in half. If you want sections like citrus segments look like when you peel them, skip this step.
2. Slice off the very top and bottom of the citrus, just so the very tips of the segments are peeking through.
3. With one hand on top of the citrus, begin slicing the rind off the citrus, keeping as much of the fruit intact as possible. This means the rind should look almost clean.
4. When you’ve gone all the way around, cut your citrus the way you like it. We sliced it horizontally and then halved it vertically to create half moons, but you could also cut it so it looks like the segments of a citrus when peeled. Pull out the middle white stem of membrane if you don’t like that bitter rind flavor.