Thin Sliced Beef with Tomato Relish

When you've had bariatric surgery, you need a moist mouthful when you chew so the food is easy to swallow and stays down.

Meat can be dense and even dry. This is not a recipe as much as it is an idea.

Nod if you know what I am talking about. The key is to not overcook meat. Medium rare beef at 132 degrees is simple enough, but also THINLY SLICING IT before fanning out the slices on a plate. I do this with chicken breasts too... when they have been roasted to 155 degrees, after a 5 minute rest for the juices to reabsorb, I slice them on a cutting board with a sharp knife, and fan out the slices on a plate.

Topping the thinly sliced meat with a few spoons of delicious tomato salsa makes it even easier to eat. My quick dish of salsa is made with diced grape tomatoes, shallots, parsley, peppers, olive oil, red wine vinegar, salt and pepper.

Give it a try and you can thank me later!