Total Time: 30 Min 

  Yield: Serves 4

Poached Salmon with White Bean and Radish Salad

  Total Time: 20 Min 

  Yield: Serves 4

Chef Mike Griffin

Hi and welcome! I’m Mike, and this delicious website is my personal blog. I write, I cook, and I take pictures of delicious food. I’m a food enthusiast with an appetite for almost anything. I love to cook different dishes, but we’re not strictly anything when it comes to what we eat. I love desserts, especially straight up salted dark chocolate. I try to cook things that are practical, interesting, and delicious. I adore noodles, curry, lentils, and pasta. I also passionate about working with fresh produce, creating innovative dishes and improving my skills. An excellent communicator, leader and problem solver, skilled in managing and developing staff.

Core skills:

  • Food safety & sanitation
  • Integrated flavors
  • Fresh, fun ingredients
  • Time management
  • Creative presentations
  • Passion to create new creative dishes

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat."


Southwest Flank Steak with Salsa

  Total Time: 30 Min 

  Yield: Serves 4


  • 2 tablespoons fajita seasoning
  • 1/2 teaspoon dry mustard
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 (1 1/2-pound) package flank steak
  • (1/2-inch thick)

How to Make It:


Step 1: Combine first 3 ingredients. Rub olive oil evenly over flank steak; sprinkle with seasoning blend. Cover and chill at least 4 hours.

Step 2: Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips. Serve with Salsa.

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