Too hot to cook! Steak with chickpea saute

This is a fantastically easy (no offense honey) and oven-free dinner made by Mike the other night. It was absolutely great. Having just finished a 8 hour drive and air temperature still not much below 80, this was the way to go. 1 pan too!

Ingreds: (for 2)

-piece of steak according to your tastes. He used a medium sized strip steak well trimmed.

-can garbanzo beans

-chopped tomato

-two big handfuls of spinach

-cilantro leaves

-feta, for finishing

Directions: Salt and pepper your steak, then sear on both sides in very very hot pan, about three minutes per side. When just about done to your liking, remove and allow him to rest on a cutting board.

Back to your same pan, sautee the tomatoes, spinach, and garbanzo beans in some olive oil. Best to start with the beans and brown then, then add the tomatoes until soft, then spinach to wilt. Last addition: torn cilanto leaves and a measure of crumbled feta. Variety of texture and flavor is great and endless adaptations are possible.

A table!

I left for my trip to Provence with an arsenal of things I wanted to cook, techniques to master, and a willing and captive audience of 6 people. But to be honest I can't bring myself to reconstruct the week's menu word by word because the point, the whole point, is pictured above. Sure we had your basic Ari Kardasis lamb roast, moules provencale, pasta faggiole, and my baked chicken with olives, leftovers fritatta, and many creative salads, but the secret to any success we had is simply ingredients. The unbelievable butter, bread, vegetables, oil, fruit, and vinegar we had at our disposal help any cook so much she feels like a master. My search for certain ingrdeitns, such as very best butter, continues on in vain to the point that i've even considered trying to make it myself. So this post is just ot say that if there's one thing I learned it's to worry less about variety and just focus on quality with fierce dedication. That, and, if you make Sangira with Nyons rose and those strawberries pictured above, it will blow your mind.