OOT Iron Chef MINOR LEAGUE EDITION CONTEST #1

[loose passive]

Ribeye with Roasted Fingerling Potatos and buttered peas.

This was just a simple sunday dinner. Nothing too fancy, easy prep, easy to cook, regular everyday ingrdients.

Here is some of the ingrdients.











Finished Product




I also threw in a spinach salad and some french bread rolls.


Preparation.

Peas:
Pour frozen peas into microwave safe dish.
Cook in microwave until hot.
Stir in salt, pepper and butter while hot.
Plate.

Potatos:
Clean and cut in half or quarters (depending on size)
Place in oven safe dish with salt, pepper and rosemary.
Mix to evenly coat.
Cook in 375-400 over for about 45 minutes, stirring a few times.
Plate.

Ribeye (topped with mushrooms - recipe below):
Clean steak and pat dry.
Sprinkle on Salt, Pepper and "Montreal Steak seasoning" (or whatever spices you want)
Place in Panini grill on high for about 7-9 minutes rotating once.
For rare you can eat the steak now, if you want it done more then finish in the oven with the potatos.

Mushrooms:
Clean
Cut into large slices
Marinade in bowl with olive oil, salt pepper, and Worcestershire sauce
When steaks finish place mushrooms on grill
Cook for a few minutes stirring occasionally.
Put in bowl or plate on steaks.