steak sandwich

i've started to work out a little more regularly.

basically because i feel kind of blah but also because then i can eat things like steak sandwiches.

i stayed on the elliptical an extra 20 minutes for this steak sandwich.

i had to listen to kayne almost the entire time.

i also passed the time by dreaming up the right spread to accompany a ny strip steak.

at first i was envisioning a steak and cheese a la pats in philly, but i'm not much of a cheez whiz fan.

also cheese whiz is pretty gross.

but cilantro, horseradish, green onion and greek yogurt are the opposite of gross.

and they whip up into a colorful and very tasty sauce.

this horseradish was hotter than hot but the yogurt kept it cool and the cilantro surprised just about every taste bud in my mouth.

the peppers, onions and mushrooms are a standard steak and cheese sandwich topping.

also they pretty much make every sandwich better.

beyond pb&j varieties of course.

stuff it all in the tenderest olive baguette you can find.

i got ours at the sacred goldcrust bakery.

limited hours but excellent bread and even better prices.

worth every painful second on the elliptical.

tonight's dinner plan involves tofu and lots of veggies.

this may mean i can skip the elliptical.

and also have ice cream.

Recipe: Steak Sandwiches

Ingredients:

8 oz ny strip steak

liberal salt and pepper

2 tsps unsalted butter

1/4 cup ff greek yogurt

2 green onion stalks, chopped finely

1 garlic clove, grated

1 tbsp olive oil

2 cilantro cubes, buy here

1 tsp horseradish

4 oz chopped mushrooms

1/2 onion, diced

1 pepper, chopped

couple slices provolone cheese

olive baguette

Method:

preheat oven to 250

warm a skillet to medium high heat

liberally salt and pepper steak

melt butter in pan

place steak in pan, let cook 3 minutes, flip steak, cook another 2 minutes, remove and let rest

saute garlic, mushrooms, onions and peppers in olive oil for about 7-9 minutes, add some salt and pepper to taste

in a mini prep, combine greek yogurt, horseradish, cilantro cubes and green onions. blend till smooth, leaving some green onion chunks. season with salt and pepper.

slice baguette, place in oven for 3-4 minutes till warm and toasty

slather both sides of baguette with yogurt spread, fill with steak, vegetables and slice of provolone cheese

serve with extra yogurt spread on the side for dipping