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Porter House steaks were on sale at Publix this week for $5.64 a pound! That’s our favorite kind of steak to buy because my husband and son eat the two strips and my daughter and I, the two filet mignon. Jim was off today so he fired up the grill and I took care of the rest.
2 pints of baby portabella mushrooms
Olive oil
pat of butter
heat the oil and butter in a large non-stick pan, add mushrooms and saute, stirring occasionally until mushrooms are desired color, add more oil if necessary
2 heads fresh broccolli, cleaned with the florets removed (freeze the stalks for broccolli soup or vegetable stock)
4 cloves of garlic minced
1/4 c. of peanut oil
Soy Sauce
1 pint grape tomatoes, cleaned and halved
dried red pepper flakes
Steam the florets till they’re just bright green – you want these a little undercooked, you’ll be cooking them more in the oil. Drain the broccoli and set aside. Heat up a nice big pot over med. heat – peanut oil splatters, so be careful. Add the oil, then the garlic, allow to cook for a minute or so. Add the broccoli and stir, taking it off the heat when necessary. Cook the broccoli till it’s perfectly tender crisp lower the heat and then add the soy sauce – Don’t be stingy, at least a half cup. Toss to coat. Add the tomatoes, toss and allow the tomatoes to heat up and start to break down. Add the pepper flakes to taste, we like ours really spicy. Cover and allow to sit at low temp. until the steaks are ready.
Plate and eat. Yum.
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