Portobello Marsala Strip Steaks

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We don't do a lot of sauces for steak. Dragging fresh slices of steak through the juices, seasonings, and melted butter on the cutting board is my standard MO. But every now and then, I like to shake things up and get a little saucy like I did with this Portobello Marsala Strip Steak.

The salty sweet flavor of the sauce and mushrooms pairs excellently with the steak.

Slight confession, we typically split a steak between the two of us for dinner because our appetites have slowed down as we have gotten older. The good news is that means we get to have steaks for dinner two nights in a row. 

The full recipe is at the bottom of the post. Here are a few pictures and tips from the cooks.

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Asian flavors, especially Thai, make my mouth happy. This easy Thai Peanut Ground Beef recipe is no exception.

The heat and tastes that the peanut sauce brings to this recipe put a smile on my face and a song in my heart...or is that my belly? Either way, we love it so much that I've cooked it a few times in the past two weeks. 

The idea for this recipe came while making The Recipe Critic's popular Korean Ground Beef and Rice Bowls recipe. 

It was delicious and super easy. But even still, I immediately knew that I wanted to make a Thai Peanut version of it. You can also make this into Thai Cashew Ground Beef by swapping out cashew butter for peanut butter. That's how we made it the first time; both renditions are lip-smacking good. 

These would also be fantastic as the filling for lettuce wraps.

Thai Peanut Ground Beef

Leftover Special: Steak and Cheese Breakfast Hash

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We kicked off last weekend with a steak and scallop dinner.  Here's what we made with the leftovers.

We made our skillet potatoes au gratin on one of our Big Green Eggs. This skillet is one that we recently restored; it's a Griswold #8 from the 1930s.

We also grilled several Certified Angus Beef® Brand ribeye steaks from Food City. We dry brined them in our NMT Umami Steak Seasoning for about 6 hours and then grilled them about 4 minutes per side at 450°f.

We had steak and cheesy potatoes leftover. The first thing that came to mind was making steak and cheese breakfast hash.