Grilled Steak & Portabellas with Gorgonzola

Today's Joy: A Great Day, Start to Finish.

Reader, I love Sundays. There's something about the seventh day--not only is there a heightened sense of faith, purpose and renewal, but everything also takes on that playful, relaxed, last-chance-for-weekend-fun feel. Church service this morning was phenomenal. We heard a message from Dave Ramsey, that funniest of financial gurus.

Then I met friends at K's house for our monthly dinner & a movie night. SO much fun! As my dish of choice, I brought some of my family's beef and made Grilled Steak, Portabella Mushrooms & Gorgonzola on French bread. YUM! Here's the recipe:

Grilled Steak & Portabellas with Gorgonzola

1 loaf french bread, sliced

2 thick-cut steaks (ribeye or New York strip)

2 large portabella mushroom caps, thinly sliced

1 container Gorgonzola (blue cheese) crumbles

2-3 large garlic cloves, chopped

1 & 1/2 sticks butter, softened & 2 tbl. set aside

salt, pepper & Penzeys Spices English Prime Rib Rub to taste

Preheat grill to 400 degrees and oven to 350 degrees.

Season steaks with Penzeys English Prime Rib Rub and salt & pepper.

Grill steaks for 2 minutes on each side, then remove from heat and allow to rest briefly.

Slice steaks thinly on the diagonal and set aside.

In small saute pan, melt 1 tbl. butter.

Add portabella slices and saute until tender.

Spread french bread slices with Homemade Garlic Butter* (see below) and arrange on cookie sheet.

Layer steak slices and portabella mushrooms on french bread.

Top with Gorgonzola and bake for 5-10 minutes or until Gorgonzola begins to brown.

Remove from oven and serve immediately.

Serves 6.

Homemade Garlic Butter*

In small saute pan, melt 1 tbl. butter.

Add garlic & saute until tender.

Remove from heat and allow to cool to room temperature.

In food processor, add remaining butter and then add sauted garlic.

Pulse until thoroughly combined. Season with additional salt to taste.

Pulse until creamy. Refrigerate until needed.

Garlic Butter can be made a day ahead.

Blue Cheese Topping

Have you noticed, Reader, the explosion of nutritionists on television of late--all warning us that we shouldn't be eating any processed foods? Whether it's the hidden sugar content, the artificial fillers in practically everything or that most dreaded of processed food offenders--partially hydrogenated oils--we're being warned to stay away from it all.

Of course, the nutritionists are right. All that crud is terrible for us. It's also scary. I, for one, am developing food anxiety. When I see that my favorite dish at Restaurant A packs 1,800 calories or Restaurant B's super-indulgence tops out at a whopping 2,500 calories, it makes me (literally) ill and cranky. It seems there are so many things in the world we have to be vigilant against. Adding every single meal we consume to the list is overwhelming! It's getting to the point where I have to see my food prepared or prepare it myself or I don't feel good about eating it.

Fortunately, I LOVE to cook and getting in the kitchen is a creative outlet for me. But for folks who are culinarily-challenged or don't enjoy cooking, all this food-phobia must be even more overwhelming. To that end, I'm going to do my part to post some easy, cheap & de-lish homemade alternatives to the processed junk we don't even realize we use every day. Jamie Oliver, rejoice! The Food Revolution does start with us!

Okay, last night I made blue cheese & mushroom burgers. While I love blue cheese, I can't stand processed blue cheese dressing. I want blue cheese that is creamy, fresh and not overpowering. So, here is my very simple blue cheese topping for burgers & salad. It also makes a yummy dip for veggies & crackers. The best part: you can whip up small, fresh batches lickety-split so you don't have a bottle of artery-clogging gunk hanging out in the fridge for months.

Simple Blue Cheese Topping

1 5 oz. container crumbled blue cheese

3/4 cup real mayonnaise

2 tbl. sour cream

1 tbl. fresh chives, chopped

salt & pepper to taste

Mix all ingredients and serve immediately.

Makes 6-8 tablespoon-size servings.

Refrigerate up to one week.