Last night’s dinner was good. It wasn’t great, but it was good. It was so easy to prepare that the preparation more than made up for the less than mind blowing final product. Like any grilled steak, this one needed just the right amount of seasoning before grilling and I may have under-seasoned it a bit. But it was grilled perfectly (thank you, Rob) and the combination of the heirloom tomatoes and toasted spice vinaigrette made for an excellent summer meal.
The vinaigrette makes this dish and it is much simpler to prepare than I had guessed. Toast coriander, cumin, and fennel seeds in a dry pan for a few minutes until aromatic. Let cool. Chop (I used my spice mill) into a bowl with a little Dijon, white wine vinegar, and olive oil. Wisk. Done. You don’t even have to haul out your blender. I would definitely make this again for a busy week night and will be trying out the other recipe using this dressing, chickpea, barley, and feta salad.