Tonight's Dinner Menu

Steak

Homemade Marinade

Sauteed Escarole 

with Garlic, Red Pepper Flakes

and Portobello Mushrooms 

Marinade for Steak

1/4 cup olive oil

1/4 cup Balsamic Vinegar

1/4 cup Worcestershire Sauce

1/4 cup Soy Sauce

2 teaspoons Dijon Mustard

2 teaspoons minced garlic

Salt & Pepper to taste

4 Steaks- cut your choice

Whisk the above ingredients to combine completely  Place the steak (cut of steak your choice) in a glass bowl with 2- inch high sides, or in a large zip lock bag; pour the marinade over the steak, and let marinade covered, for up to eight hours in the refrigerator.

-  Again your choice, Grill or Saute to the desired doneness.

Sauteed Escarole with Garlic, Red Pepper Flakes & Portobello Mushroom 

Ingredients:

8 cups roughly chopped ( 2 small heads)

2 large portobello mushrooms ( stems removed) and sliced about 1/4 inch thick

2 Tbsp extra virgin olive oil

4 cloves garlic, silvered

1/4 to 1/2 tsp mild red pepper flakes, to taste

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup grated Parmigiano-Reggiano cheese (optional)

- Wash the escarole in a bowl of cold water, and spin dry in salad spinner (or let dry in a colander), leaving a little bit of water on the greens

-In a very large frying pan, heat the oil over medium-low heat- saute the garlic for 30 seconds, add the sliced mushroom, and saute till they start to brown; add the escarole in batches if necessary- when all the escarole in the pan, toss in the red pepper flakes, salt and pepper.

-Cover the pan reduce the heat to low and cook for about 5 minutes until the greens are wilted and soft. Transfer to a serving bowl.

-Top with grated cheese.

Enjoy, Chef Ed