Blue Cheese Steak, and a Very Complimentary Salad

Steak Sunday! So maytag blue cheese salad is amazeballs. Whats even more amazeballs is serving it up with a blue cheese steak! One thing  I learned a little too late in life, was that steaks, pies, cakes, pretty much everything, needs a second to sit, absorb its own juices, and think about where it went wrong in life to lead up to the point, that it got into this situation. I realize that 90 percent of this recipe is setting things aside and waiting for them to flavor themselves. It probably totals about 50 minutes of cooking and waiting for things to be more delicious. I’m sorry. Don’t wait if you want, but it won’t be as tasty, and I’ll think you’re a Neanderthal. (…Neanderthals are cool too.)

homer

2 steaks, pick your poison

sea salt

lemon pepper

1/4 cup unsalted butter

2 tsp minced chives

1/2 tsp horse radish

2 tbs blue cheese crumbles

1 tbs lemon juice

1 onion, sliced

12 oz mushrooms

olive oil

Cover your steaks in olive oil, and salt them. Set them aside for 30 minutes. Take the butter, chives; horse radish, blue cheese, lemon juice, salt, and whisk them together. Set that aside. Saute the mushrooms and onions until lightly browned, place those in a bowl, and in the same pan, fry your steaks on both sides to your preferred doneness. Remove them from the heat, set a tablespoon of your flavored butter on them, and let them sit for 10 minutes.

For the salad

2 hearts of romaine

1/4 cup almond slivers

1/4 cup blue cheese

2 hard boiled eggs, sliced

blue cheese dressing

pepper

Top your lettuce with the eggs, blue cheese, almonds, and pepper. Spread a little blue cheese dressing over the top, and TADA! Salad! But you didn’t need me to tell you that right?

Serve those steaks atop your mushrooms and onions and have a very enjoyable steak Sunday!

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