Charred Bovine with Sautéed Fungus
(Grilled Steak with Mushrooms)
8 oz. Ribeye Steak
1 Tbsp. Olive oil
1/4 cup sliced green onions
1/2 cup sliced mushrooms
1 Tbsp. Butter
1/4 cup Marsala Wine
Heat skillet to high and add olive oil and green onions. Sauté about 2 minutes or until onions start to color. (Or as Fred likes to call them, burned to a crisp). Place ribeye in pan, add mushrooms, garlic salt and pepper if you have no taste buds. Grill 3 minutes per side for medium.
Set Steak and veggies on a plate to rest. Add butter to pan and carefully pour in Marsala Wine. Boil until thickened, about 2 minutes and pour over steak.
Fred insists on at least two additional vegetables and salad. I prefer a grilled cheese on white bread served with sour cream and Harvest Cheddar Sun Chips. Your choice.
