Steak Toppers

Larry is a Kansas boy, and Kansas is beef country. In fact we have some cattle farmers in the family. One of Larry’s sisters and her husband and their sons, our nephews, raise cattle. I think Larry could eat beef, and particularly steak, everyday if I would let him. But I make him eat a wide variety of foods all the time. He doesn’t really complain though. In fact, he knows he gets fed real well all the time. Anyway, it was yet another steak night. I had a lot more of my caramelized onions leftover from when I made my caramelized onion tart Olive and Caramelized Onion Tart so I put them to good use as a steak topper.

I added mushrooms, red and orange bell peppers and garlic, then I just sauteed them up and added them to the onions.

I have always liked stuff on my stuff. Why just have steak when I can have steak with pizzazz, right????? Besides, by mixing all these vegetables together, I make sure we get enough vegetables in our diet too. I topped both the steak and my green beans with this delicious vegetable medley. So we had 1) onions, 2) mushrooms, 3) red and orange belle peppers and 4) green beans, 5) garlic + the roasted potatoes I served on the side all in one meal. And of course I served red wine on the side, so do the grapes used in the wine count as my fruit intake too? I think so. I think we met our fruit and vegetable requirements for the day. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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