Friday, February 17, 2017: Dinner No. 78: Skirt Steak, Oven-Roasted Potato Chips, Whole Roasted Cauliflower and Bok Choy
February 24th, 2017 by Katekoster

We decided to mix one of our new favorites (skirt steak) with something completely new: whole roasted cauliflower.  To be honest we really made the cauliflower for mom…we aren’t converts yet. But it was fun and easy to make. We also made homemade roasted potato chips and sautéed bok choy.

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Skirt Steak:

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For the skirt steak, we made a simple spice rub, let marinade, and then seared at high heat and cut against the grain.

Potato chips:

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These chips are super tasty – and also super easy! All you have to do is chop them up, drizzle some olive oil on it, and add salt & pepper. After that, toss ’em in the oven and enjoy. I (Alex) thought the potatoes were delicious.


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Cauliflower is just as simple as chips – if not more. The only necessary steps are to cut off the stem and drizzle with olive oil, salt, & pepper. Despite the alike simplicity, the chips were better (for us at least). The only problems were that the cauliflower took a while to cook (1 hour) and the inside of the cauliflower wasn’t crispy, not cooked all the way. Probably better to chop it up into smaller pieces and roast in oven–then more of the cauliflower gets crispy.

Bok Choy:

We cooked the bok choy in soy sauce and diced garlic, along with olive oil. Overall, I(Max) thought it was pretty good for a veggie, although I’m not sure my sister feels the same way.


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