Steak Salad with Mushrooms, Onions, Tomatoes and Goat Cheese
This salad was so good, no wonder why I am fat.
One 8 to 10 ounce boneless rib eye steak
Salt and Pepper
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.
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