|2 servings||calories per servings 780||protein serving 91 g||carbs per serving 13 g||total fat per serving 41 g|
While a Georgia Grown ribeye steak seared until perfectly tender is downright delicious on its own, creamy goat cheese and mushrooms on top never hurts A crisp salad of spinach and fragrant herbs like thyme and oregano complete this delectable meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||16 g|
|Trans Fat||1 g|
|Total Carbohydrates||13 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Peel and halve onion. Slice 1 half (save remaining half for another use).
• Peel and chop garlic.
• Discard mushroom stems; roughly chop caps.
• Pick thyme leaves.
• Halve lemon. Juice 1 half (save remaining half for another use).
Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a small bowl, combine goat cheese, 1/4 cup milk (save remaining milk for another use), half of thyme and half of oregano.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, 5-6 minutes.
• Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms are tender and liquid begins to evaporate, about 6 minutes.
• Transfer mixture to a bowl.
• Return pan to medium-high heat. Add 1/2 teaspoon olive oil. When oil is hot, stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.)
• Transfer steaks to a plate. Let rest 4-5 minutes.
• Return mushroom mixture to pan. Reduce heat to low. Stir in goat cheese mixture. Cook until cheese is well-incorporated with the mushrooms.
• Season to taste with kosher salt and pepper. Pour mushroom sauce over steaks.
• Toss spinach with remaining thyme and oregano. Drizzle with 1/2 teaspoon olive oil and lemon juice.
• Serve with steaks, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...