So anyway,this meal didn't really have any unique or fascinating ideas for blogging purposes, but I did do a couple of new things.

The vegetables on the left include diced fennel, which I'd never used in a general sauteed vegetable application like this (in this case, with zucchini, corn, and dill), and it worked nicely, retaining some of its crunch and raw flavor.

For the potatoes, I mashed about a head's worth of roasted garlic into the cream - fairly standard technique, but delicious. I like mashed potatoes.

For the skirt steak, I tried adding a bit of pomegranate powder to the salt, pepper, and garlic I seasoned the beef with. I'm not sure it was detectable, but it definitely didn't hurt, and I may try upping the amounts to see what happens. I have all this pomegranate powder I got from the Indian grocery, and I need to find uses for it.

The big revelation was doing that super-slanty bias cut on the skirt steak, which I'd tried with only limited success in the past. This time I got the hang of it, and produced nice rectangular slices that, thanks to the bias cut, were still fairly tender. You're never gonna get all the chew out of skirt steak, but damn it, I like some chew in my meat sometimes.