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.
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