Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks

Sometimes an object, as much as a food, can be the inspiration for a dish. Such was the case with these beautiful chonta wood chopsticks from Ecuador. They were a gift from my cousin, Gary Jenanyan, Executive Chef for the maritime¬†partnership of Lindblad Expeditions and the National Geographic Society in the Galapagos Islands region of … Continue reading Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks