I picked these up on sale. They were like half price. How could I refuse? I should have gotten a dozen -- but whatdaya think, I'm crazy? New York steak set out for an hour to bring to room temperature. Salted on both sides with kosher flake salt. This causes the juices to be drawn to the surface then drawn back to the center of the meat dragging the salt with it. The advantage of this, like brining is the juices, the moisture, tends to stay there. Take care not to over salt because that would be gross. This is one of the reasons why kosher salt is so cool. It facilitates control a little better. There is actually nothing inherently kosher about the salt, it's just that it's used in the preparation of a lot of kosher foods.
Simple olive oil/vinegar dressing. As you can see, I used an entire avocado and tomato, which is a meal in itself and which indicates I'm a total undisciplined hog with no sense of portion control.
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