Salt Block Surf and Turf

I had a little meltdown yesterday about how overwhelmed I was with this new diet (plus just the other stresses of my daily life) so mom came to the rescue and planned an amazing and fun dinner for all of us. She had been wanting to try out her new salt block for a few weekends now, and this was the perfect day to try.

The secret to cooking on the salt block is to get it nice and hot, but to heat it up slowly. We slowly raised the temp of our oven until the block reached 500 degrees. And then it was ready to cook on! If your block isn't hot enough the food takes up more salt and can get over salty. We put our block on top of a bunch of towels in the middle of our kitchen table and we all gathered around and just cooked right in front of us.

We had thin strips of steak, scallops, and ahi tuna. All of these things cook really fast, and can get overcooked pretty quickly in a skillet, which is why they work great on the salt block. We just very lightly seasoned everything, without salt of course. The scallops just got olive oil and pepper, the steak got a rub of  finely ground coffee, pepper, and ground juniper berry. 

Everything was so amazing!

We paired this with a salad with homemade Ceasar dressing (recipe on previous post) and then strawberry crisp for dessert (recipe in the next post).

Shoutout to my mom for planning this wonderful, fun, and diet friendly dinner!