Steak & Grits



So after a bit of a hiatus I'm finally getting around to posting.  Hopefully I can get back to updating about once a week.

Steak and grits seems very basic and it is; the important thing is getting the grits right.  Grits are what you make them: I use just milk in mine and good amount of sharp cheddar.
The steak is covered with a port wine reduction with sauteed mushrooms.

The side item was grilled
asparagus that was tossed
with a romesco sauce.
Romesco sauce is a spanish
sauce made of tomato, ground
nuts, oil and spices.



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