By Rivka Friedman
1 1/2 lb skirt steak, cut into 4 pieces
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
3/4 cup dry red wine
4 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12‐inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium‐rare. Transfer to a platter.
Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Slice steaks thinly, drizzle with pan sauce, and serve.
Sweet‐Tangy‐Crunchy Spinach Salad
3/4 cups loosely packed spinach
1/2 cup dried cherries (or substitute cranberries, raisins, black currants, etc)
1/8 cup sesame seeds
1/4 cup sliced and/or slivered almonds
1/2 cup ramen noodles, raw and crushed
2 Tbsp good olive oil
4 Tbsp balsamic vinegar
1 Tbsp pomegranate syrup
salt and pepper to taste
In a 350‐degree oven, toast noodles, almonds and sesame seeds until golden brown, about 15‐20 minutes. Let cool completely. Aside from that, you know the drill — combine the dressing ingredients; drizzle over the salad ingredients; eat.
Rivka Friedman is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. She spends the lion's share of her free time cooking up a storm and making pottery in which to serve said cooking. With whatever time remains, Rivka maintains a food blog, NotDerbyPie, where she catalogs her cooking adventures and posts photos that'll make you hungry