Grilled Glazed Steak and Asparagus and Our Vulnerable, Open Hearts
I have had my nose right up against the glass of life this week. Usually, I like to sit a little further back, so that I am able to whisper observations and silly jokes to the person sitting next to me (that person is often you, and this practice is known more colloquially as blogging). From the fifth or seventh row, I get a wider perspective on things in general, and can sneak into the back row for a nap if need be. This week I’ve been in the front row, and my seat is rumbling from the Dolby Surround Sound.
Which is to say simply that my mind’s a little swimmy with things and I haven’t had the breathing room to figure out how to write about it yet. So instead, I’ve been on auto-pilot, just getting through the day, moving through all the required motions, eager to climb into bed each night and tune out again. In other words, I’m checking in here, but I’m still a little checked out. I hope you can be patient with me.
Someone I love very much is not well, and my mind is with them. My mind is also dwelling on just how precarious everything is. We spend so much time and energy creating these lives of beauty and meaning, and in one swoop… Unfortunately, I feel like the producer pitching Sliding Doors or a very cheesy card found in the drugstore about everything changing in the blink of an eye. But, oh well. We walk around feeling as though we are in control and in charge, and then some greater force reveals that is very much not so. We are not in control, and we are not in charge. And still, we walk around, so vulnerable with our open hearts. It’s a lesson scary enough to shake you to your very core.
But even when we’re shaken, even to the very core, we still have to eat. That’s why I thought I’d tell you about this recipe, even though it has nothing to do with anything. It’s just a simple, six-ingredient recipe for the kind of fancy-on-the-fly weeknight dinner I love. After an unending winter and a season of mostly vegetarian cooking, I felt we were due.
In one of my rare, inspired moves, we ate this with black rice tossed with sliced scallions, rice wine vinegar, and a drop of sesame oil. A gorgeous match.
Grilled Glazed Steak with Asparagus
from Gourmet
Serves 4
1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
Heat a large two-burner ridge grill pan over medium-high heat. Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Oil grill rack, then grill steak and asparagus, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
Katie: It seems all the lessons this week are about vulnerability. I know two children who are very sick, and I’m thinking of them. And I’m also feeling vulnerable and tender, for far different reasons. It’s so hard to realize how fragile we are, both physically and otherwise.
Love to you, Sarah. (And this recipe looks delicious, as yours always do.)1 year ago
Cadi: This week’s lessons have been very much about vulnerability, just as Katie said. I’ve had a few days of core-shaking and heartbreaking news that is making me count my blessings and reevaluate just how lucky we are.
Be strong, Sarah, and I’m sending positive vibes your direction. I don’t know what the coast-to-coast travel time is on good vibes, but I hope you feel them soon.1 year ago
Kristina Strain: Be well, my friend, and I hope your friend is well again, too.1 year ago
Annie Hall: Oh Miss Sarah, please know my thoughts are with you as you muddle through this trying time. It’s moments like this than make being an adult totally overrated.1 year ago
Liz: My thoughts are with you. Much love.1 year ago
Kanesha: Sending love and light.
Thanks for sharing your open heart – here.1 year ago
Kathy: Thank you for opening up…we remember how precious life really is. I have been taking stock in my own heart and making sure I let the little things slide and focus on what’s important.1 year ago
Thank you all for these wonderfully warm and kind comments. I think I am feeling those good vibes you send! Now for dinner and early bed.
1 year ago
Sasha: I’m so sorry to hear about your loved one and I hope whatever it is that is not well turns right as soon as it can. Indeed it often seems that just when you think you’ve got everything under control something happens to make you realize how little control we all have. But you are so right that the only way to approach life is with an open, and yes vulnerable, heart. Otherwise I think we loose what it is to really live. Hope you have a great weekend in spite of the challenges!1 year ago
Brie.: it’s amazing how life must go on – even when our own world has come to a standstill isn’t it? and yet, the rhythms of life, eating and drinking and sleeping and waking, they are the moments that punctuate our days, turn our lives into living.
the recipe looks great and will be making it’s way to my table tonight – it’s been a pink of perfection week around these parts with the ‘crustless quiche’ making an appearance as well – perhaps another one of those good (and quick) meals for this difficult time?
blessings and prayers…1 year ago
Karen: Comforting thoughts sent your way.1 year ago
Kristine: I am joining the others in sending you good vibes, and I hope everything works out. Hope you are okay. Someone sent me this video lecture about living wholeheartedly, including the painful vulnerable stuff, and that is only way we truly connect to others and ourselves. Her’s the link, you may find it helpful.
http://www.ted.com/talks/lang/eng/brene_brown_on_vulnerability.html
Get lots of good sleeps and good food!1 year ago
Deb: I’m in a similar situation, I know exactly what you’re talking about. I blogged about The Magic of Self Care in my journal here: http://dropoutdilettante.blogspot.com/2011/03/on-magic-of-self-care.html
*hugs* be gentle with yourself.1 year ago
little big: This is exactly the kind of meal I need right now, too.
Thinking good thoughts for you.1 year ago
Ruth@GraceLaced: Well said, my dear. Our hearts being burdened with the welfare of a loved one can be all-consuming, as I too have known recently. No need for facades. Yet, we are called to putting one foot in front of the other; one meal after another. And that in itself is a soothing balm.1 year ago
Catherine: Sarah,
Like everyone else I’m so sorry for what you’re going through but thank you for being open enough to share with all of us. I’m afraid almost anything else I would add will sound trite but no matter the outcome of this situation you will find your way through. Take care of yourself as best you can- it’s the only way you can take care of others.1 year ago
L: Our vulnerability helps make us human. Your loved one, though not well, is lucky to have a kind and thoughtful person like you in his or her life. Thinking of you and wishing you both the best.1 year ago
Monna: Thinking of you, Sarah.1 year ago
pattyskypants: To prepare, share and enjoy a good meal is a venerable expression of life and love. — Patty1 year ago
jen: Tuning out is just what’s needed sometimes. Not forever, but sometimes. It’s strange to walk through troubled days in that haze caused by worrying over someone you love – and something you can’t control isn’t it? It always seems like the world should stop turning, that everyone will take one look at you and know what upheaval is happening inside you. But things keep right on going! Keep up the good dinners, the good sleep and remember how many people out here are thinking of you and wising the best for you!1 year ago
These comments are so kind. Thank you so much to each of you for taking the time to reach out. It really means a lot to me. xo1 year ago
Victoria: this meal sounds spectacular. so much so that i purchased a flank steak in my weekly shop in anticipation of eating it some time this week.
in other news, i hope your life evens out soon, i am certainly sending good thoughts you way…1 year ago