This salad was so good, no wonder why I am fat.

One 8 to 10 ounce boneless rib eye steak

Salt and Pepper

Olive oil

One or two sliced onions

Two packages of sliced mushrooms

Two cloves of garlic

Two tablespoons butter

Salt and pepper

1/2 box grape tomatoes

Two inches of goat cheese broken into crumbles

Three slices of toasted and buttered Italian toast, sprinkled with a little salt.

A handful of pepperoncinis

Drizzle of balsamic glaze.

Heat the pan

Put some olive oil, salt and pepper on the entire steak.

Place in a hot pan and sear on one side till you see blood rise to the top

Turn and cook on the other side for about two or three minutes.

Take off the heat and let it rest

Place the butter in the pan and add the onions and garlic.

Cook for two minutes then add the mushrooms

Let everything cook till the onions are soft and mushrooms are tender.

Take off the heat and season with salt and pepper

Toast the Italian bread and spread with the butter.

Place one piece of toast on the bottom of the plate. Top with the onions and mushrooms.

Place another piece of toast on the top and place the sliced meat on that.

Cut the third slice of buttered toast into pieces and put it around the steak.

Divide the tomatoes, goat cheese and pepperoncini around the steak

Drizzle with the balsamic glaze.

Published by cmangoff

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