Tuesday we cooked our dinner on Himalayan Salt Blocks. Randy diced steak, prepared shrimp, and carefully heated the salt blocks. Then he set everything up on a tray and we started cooking. It's sort of like fondue, except you use the heated salt block instead of hot oil.
The beef sizzled and the shrimp released juices which bubbled up on the salt. As each piece finished cooking on one side, we turned it over.
The salt cooked everything beautifully and added just a little seasoning.
Randy sliced a ripe Bosc pear to go with it and I added some of his fresh Sourdough bread, making this a light dinner and one that is definitely worth repeating.