Air Fryer Skirt Steak Stir Fry with Chef Nirvana

Chef Nirvana loves to cook with his Air Fryer. It’s his most favorite way to make his family meals. He shows us his tips and tricks to frying up some delicious skirt steak stir fry…

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Robert Nathan
Medical Consultant


I work for the medical industry as a spine consultant and representative helping spinal cord injury patients. I was in pain management for 15 years and recently changed over to pelvic health just over a year ago. I’ve dedicated my entire career to helping others live a better quality of life.

My love or should I say my necessity for cooking started early in my college years. Quite frankly, the thought of gaining the dreaded college 20 frightened me. So, I decided to forgo the cafeteria food and start cooking for myself in my dorm room. There was not much creativity in my dishes but I prepared healthy balanced meals. Oh, and of course my roommate was the beneficiary of my preparations and my own personal food critic. Today, I cook for my family, do an occasional private dinner and I cook for the poor and homeless one day per month at Love In a Dish. I met my wife, Fawn, in September 2002 in NJ. Very quickly I knew that she was the person that I wanted to spend my life with. We got married in August 2004. We have four daughters; Laurel(13), Clara(11), Chloe(11) and Mila(8).

Q1 - What’s one tool in the kitchen you wish you had and why?

I have never acquired a Sous Vide but I would really love to get one. I really like the idea of precisely regulating the temperature and locking in the flavors. It seems that the style of cooking results in often perfectly cooked food. From what I’ve experienced, the flavors are usually quite intense since all the juices and seasoning remains in the bag with the food.

Q2 - What’s your biggest meal disaster?

I was preparing a chicken breast sauté to put over a black bean spaghetti. I used a Scotch Bonnet Jamaican jerk sauce as the base flavor but as usual had a heavy hand. It was soooooo insanely hot that we couldn’t even eat it. I didn’t want to throw the entire preparation away so I put it back into the sauté pan and cut it with almost two full cups of Greek yogurt. It was really really spicy but edible. I still laugh with my wife about it.

Q3 - What’s one thing you would like to learn how to make?

I want to be very very proficient at making amazing sauces!

Q4 - If there was one dish you would teach your kid to make, what would it be?

The perfect Pittsburgh seared NY Strip Murphy Style! That would be amazing!

Q5 - What does it mean to you as a dad to cook for your family?

FOOD IS LOVE! It makes our hearts and souls feel good. It is truly our Nirvana. Cooking for my family is one of the purest connections I have with them! The kitchen is our temple and the food is the perfect offering. ;)