1 Porterhouse or NY Strip
Lettuce - I used half red leaf and half romaine
1 red pepper
1/2 onion, sliced thin
1 cup mushrooms, sliced
Prepared polenta, see recipe here
Prepared blue cheese dressing
In a hot cast iron pan add 2 teaspoons of olive oil, mushrooms, salt and pepper. Saute over medium heat until mushrooms are cooked through and starting to brown. Remove from pan, add a little more olive oil and sliced onions and seasonings. Cook until tender. Remove from pan. Wipe pan out and add enough oil to coat bottom of pan.
Cut polenta in 1-inch squares lightly toss in flour and fry in olive oil until browned on both sides. Drain on paper towel.
While cooking above, heat grill. Coat red pepper with a little oil and place directly on hot grill. Cook until blackened on all sides. Place in a paper bag for 5 minutes. Remove from bag and peel skin off. Slice into strips. Place seasoned steak on grill and cook until desired doneness.
Assemble all on plate and enjoy!
This would also be delicious with a fresh buttermilk blue cheese dressing and a little extra blue cheese on top.