Onion Stuffed Toad Steak

The new name of the game is how do I make meat interesting? I always need my protein, but at the end of the day, chicken and steak can get boring. Plus, in celebration of classic video game love, I've recently discovered a recipe that's not only filling, but equal parts adorable and delicious. 

Onion Stuffed Toad Steak

Ingredients

• Portabello
• 1 small Onion
• Garlic
• Steaks
• Onion Powder
• Garlic Powder
• Salt
• Pepper
• 2 tsp Balsamic vinegar
• Extra Virgin Olive Oil

1. Prep your onion by chopping it up.
2. Mince a 2 cloves of garlic. 
3. Heat a pan on medium heat and drizzle some extra virgin olive oil in the pan.
4. Add your garlic.
5. After 20-30 seconds, place your Portabello cap top down in the pan. Add your chopped onion into the natural bowl created by the cap. Drizzle 2 tsp Balsamic Vinegar over the onions. 
6. Cook on each side for about 3-5 minutes until the mushroom is soft and the onions look sautéed and transluscent. Note: When you flip the portabello, the onions will probably spill out. Just do your best to tuck them under the cap and frankly, you can stuff them back inside when its time to serve them anyways. 
7. Sprinkle both sides of your steak with onion and garlic powder. Add salt and pepper to taste and then massage your seasonings into the steak.
8. Heat another pan on medium heat and add extra virgin olive oil. 
9. Fry up your steak evenly on each side until the internal temperature is right. I prefer between 130-140 degrees for medium rare. 
10. Plate your steak and put your toad portabello on top! You can even drizzle a little more balsamic over the top if you want to get really fancy! I usually serve it with some sort of green vegetable. So get cooking and make your own!

Beef Baratheon with Portabello (or How to Cook a Steak)

Recently, I realized I didn't know how to cook a steak. Yes, dear Slayers, your faithful leader who is so full of delicious recipes couldn't even make a simple steak. My thinking is that if I don't know how to do it, there's gotta be someone else out there learning to cook who doesn't know how to do it either. Needless to say, I've picked up a few new skill points in Cooking and I'd like to share them with you.

This is not the kind of fillet mignon and potatoes you'll find in find dining. This is well seasoned meat to go with a bed of sautéed veggies. It should fill and fuel you without any extra fills or non-paleo comforts. I imagine it's the kind of thing Stannis Baratheon has grown accustomed to eating on Dragonstone. So let's get our meat hats on and fry ourselves up something delicious. 

Beef Baratheon with Portabello

Deviant Art

Serves: 2

Ingredients

• 2 Steaks or 1 large steak to cut in half
• Chili Powder
• Salt
• Pepper
• Garlic and Onion Powder
• Sweet Pepper
• Small Onion
• 1 large Portabello
• 2 cloves of garlic
• Extra Virgin Olive Oil spray

1. Prep all your veggies. Chop up the onion and the pepper and cut your portabello into slices. 
2. Mince two cloves of garlic.
3. Set a frying pan on the stove on medium heat. 
4. Spray the pan liberally with extra virgin olive oil. and let it heat up for about a minute. 
5. Then add your minced garlic. Watch it carefully and as soon as it begins to brown (about 15-30 seconds), add your onions, portabello, and pepper. Use a spatula to stir it around and keep the garlic from burning to the bottom of the pan. 
6. Season veggie pan with garlic powder, onion powder, salt, and pepper to taste. Continually watch these sautéing vegetables during the rest of the cooking process. Every few minutes you'll want to move and flip them around in the pan so they cook evenly and don't burn. 
7. Set a second pan on medium heat.
8. Now season the beef by sprinkling a little chili powder, garlic powder, onion powder, salt, and pepper on each side. Massage it gently so that everything is spread evenly across the meat.
9. Add your steak to the pan and cook it for about 8 minutes on each side or till the internal temperature is where you want it to be. If you have an internal meat thermometer, the USDA says 125 degrees is rare, 145 is medium rare, 160 is medium and 170+ is well done.  You will want to flip it every 4-5 minutes or so that it doesn't burn or sear the meat on either side. 
10. When your meat is done, turn off the stove and plate the veggies. 
11. The plate your beef and voila, you've made yourself a juicy steak with veggies!