Roaming Monkey

Quartered romaine heart dressed with olive oil and seasoned sea salt then put under the broiler until wilted.

The flank steak was rubbed with salt, black pepper, and red chile
flakes, then pan seared until well browned. After resting, it was cut
into thin strips.

To finish, the pan was deglazed with white wine, and the stock was poured over the plated lettuce and steak strips.

Black cod fillets marinated in maple syrup, teriyaki, and white wine vinegar, then topped with crushed black pepper and broiled.

Served with a salad of onions, garlic, and red, yellow, and orange bell pepper tossed with olive oil and white wine vinegar.