We know, we know… the traditional New Year’s meal is not like this one. We like to go against the grain. And, well, we just don’t care for collards and peas that much.
For our New Year’s dinner, we headed over to Porter Road Butcher and got a nice hunk of skirt steak. I create this balsamic bourbon glaze to go on top. Beware with that glaze! Your nose will fire up every single time you accidentally move your face over the pot. Whew! I believe the steak seasoning was from NYT cooking, but not sure as that was Gabe’s job.
A house favorite vegetable is just plain ol’ steamed broccoli. Never steamed too long because we like the crunch. We just season with sea salt and cracked black pepper.
We tried a new recipe with this meal because why not? And we were determined to return to our spiralizing ways (see previous post). This Spiralized Potato Thyme Casserole is divine. SO SO good. We try not to overload on potatoes, but this will definitely get added to our dinner side rotation.