Our dinner tonight is the first recipe in Jamie Oliver’s cookbook:

This was yummy! I have never cooked with portobello mushrooms or with watercress. It was fun to try it. I liked butterflying the steak, it cooked a lot more quickly. I have been using a cast iron double burner grill for all Jamie’s recipes that call for a grill pan. I am very unaccustomed to grilling inside and so far every time I pull the thing out I set off the smoke alarm! It makes a great dinner atmosphere! Tonight was no exception. The combination of flavors was really nice and it made a great presentation to stack it all up. I served the steak with asparagus. The whole experience was really nice, except for the smoke alarm.

Cook with us, any recipe from this weeks meal plan, and let us know what you think before 8 pm eastern time Sunday, March 27, and you will be entered into this week’s giveaway.

Remember, each recipe in the meal plan is linked to the same recipe already imported in our Plan to Eat account.  If something sounds appealing to you, click the link and save the recipe to your recipe book so you can generate your shopping list. Remember, the recipes are ingredient lists only. You will need Jamie’s Food Revolution by Jamie Oliver to cook with us. Many of the recipes are also on Jamie Oliver’s website, www.jamieoliver.com.

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Butterflied Steak Sarnie

page 25

Source: Jamie’s Italy 234

Course: Main Course-Beef

Serves:

Ingredients

  • 2 large portobello mushrooms
  • 2 7 oz. filet mignon steaks
  • fresh rosemary
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 ciabatta bread
  • 1 lemon
  • watercress
  • dijon mustard

Directions

  1. Please see Jamie’s Food Revolution page 25

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