ちょっと変わった焼き肉やってみました〜ヒマラヤの塩の塊を熱して（ストーブやレンジで）その上で焼き肉！塩だから食材には塩分付けないで焼きます。焼き上がりは鉄板と大して変わらないしちょうど良い感じに自然に塩っけが付いて美味しい！野菜も上に火が通るまで乗っけるだけで美味しく出来上がり！後は一緒にユニオンスクエアのファーマーズマーケットで見つけたマイクロ菜でシンプルなサラダを作って何だかバランスの良いディナーの出来上がり！

Cooking with a Himalayan salt block! It looks interesting, right? So you heat up the block on a stove top or slowly in an oven. Then you prepare what you want to cook. In this case, I sliced thinly a rib steak. The key is not to salt the meat because it will naturally absorb the salt from cooking it on top. You want a quick sear on the meat and it gets seasoned perfectly. If you cook it too slowly or let the block cool off too much (therefore prolonging the cooking time), your meat may get too salty. I also threw on some baby zucchinis and baby corn which turned out great! You can snack on the corn endlessly. For a little brightness, I added a micro leaf salad that I found at Union Sq Farmers Market and voila, a nice and healthy dinner!