NY Sirloins
The local grocery store had a good price on NY sirloins so I picked up a package for tonight’s supper. I also indulged and got a package of fresh mushrooms to go with them. Yum
A package of mushrooms to top the steaks.
Idaho and Russet potatoes are the best varieties for baking. I bought Russet the last time I got some. These were some nice large potatoes evenly sized. Wash 2 of them as Sarah doesn’t want a potato. She’s going to eat some of the leftover citrus rice. This menu was decided early enough in the day that we’re having real baked potatoes. Place them in the oven at 450 and they’re on their own for about 75 minutes.
Remove the steaks from the refrigerator & opened the package. I season them well on both sides with seasoning salt & coarse black pepper. Leave them on the counter at room temperature and covered for the seasonings to soak into the meat. There are 4 steaks in the package and I will cook all 4 of them. The leftover steak will be available to slice into a salad, add slices to a quesadilla or eat as is after heating up. Learn to make leftovers your friend & you’ll start planning to have leftovers.
About 15 minutes before I plan on us eating, I pull out the trusty George Foreman grill. I like my steaks medium rare to rare. The rest of my family like theirs medium well so I will monitor the steaks carefully so everybody will be happy. If I had heated the grill up before placing the steaks on them, I wouldn’t have started cooking the steaks as early.
Washed mushrooms sitting on towel waiting to be gently patted dry.
I want to have time to work with the mushrooms though so have made a little more time available. Experts tell you to gently pat mushrooms with a damp towel to clean them. I can’t do it. Knowing how they’re grown, I carefully wash under cool running water about ¾ of the mushrooms. The rest of the mushrooms will go into salads raw. I then carefully & gently dry the mushrooms with a towel. Place them on a cutting board and slice them into ¼ slices.
While slicing the mushrooms, I have heated up a small skillet on medium high heat. I add 3-4 tablespoons of butter to melt. If I have olive oil, I use half as much butter & make up the difference with olive oil. At the moment, I have no olive oil so it’s butter only. The butter has to be carefully watched so it does not burn. I look in the spice cabinet trying to decide what I fell like using for seasoning. Oregano looks good tonight so I sprinkle oregano & coarse black pepper on the mushrooms as they saute. Garlic salt goes nicely on mushrooms also, but I’m not in the mood for garlic. By the time the mushrooms are barely sauteed, my steak is done so I remove it from the grill so the others can cook longer. Gently spoon the mushrooms over the steak. It looks delicious.
Steak with sauteed mushrooms and baked potato.
Tags: family, george foreman grill, leftovers, mushrooms, NY sirloin steaks, russet potatoes, sauteed mushrooms, sirloin steaks, steaks