Sherry-balsamic Steak Over Grilled Escarole, Portobellos And To

Name: Sherry-balsamic Steak Over Grilled Escarole, Portobellos And To
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters good balsamic vinegar; 59 milliliters pitted and sliced olives (black or green or a combination); 454 grams grape or cherry tomatoes; 2 large heads fresh escarole; 59 milliliters crumbled Feta cheese; 1 teaspoon olive oil; 4 larges (or 8 smaller) portobello mushrooms; 2 servings salt and pepper to taste; 59 milliliters sherry (I use Harveys Bristol Cream Sherry…grocery store cooking sherry is just not as flavorful..and balsamic, alone, is a bit too sweet.); 454 grams grass fed sirloin or strip steak (Cook it whole, but slice thin for serving.)

Sherry-balsamic Steak Over Grilled Escarole, Portobellos And To is a gluten free and primal main course. One portion of this dish contains around 67g of protein, 50g of fat, and a total of 931 calories. This recipe covers 78% of your daily requirements of vitamins and minerals. This recipe serves 2. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salt and pepper, escarole, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.