Monday, March 2, 2009

Pepper Crusted NY Strip with Thyme Mushrooms

I'm not a huge steak eater, but I had a hankering (southern term) for a steak, so I was on a mission for a small, thin-ish (I make up words remember) piece of beef. I found exactly what I was seeking and sped home to prepare my dinner. I decided to cover it in coarsely ground black pepper and pulled out my trusty cast iron skillet (I LOVE CAST IRON!!).

I topped it with sauteed thyme mushrooms. A mashed potato stack and roasted asparagus completed the meal.

Sheila Denise

1 comment:

  1. are killing me....that looks so good. Being a meat and potatoes sort of guy, I like to mix my potatoes up some...I like to add a sweet potatoes with a nice Ohio spud and create a nice blend of the two, some cheese and a dash of cream or milk to smooth out the body..... add butter over the top....some garlic salt over the roasted asparagus...Bon Appetite!

    Now sometimes, I like to jazz up my salad with my meat and potatoes...I like to wrap my asparagus with ham and add a variety of grated cheeses with a vinaigrette dressing...and if it's white asparagus...WOW! Sometimes, I like to melt the assorted cheeses and pour it over the asparagus. AND my cholesterol is what ?????