Mushroom skewers and bread rounds waiting to hit the heat.
The mushrooms are brushed lightly with some of the same vinaigrette used on the salad.
Mixed greens. thinly sliced red onion, halved kalamata olives, and roasted red pepper in a
light vinaigrette serve as the base for our welcome to spring steak dinner.
Top the salad with the beautiful steak meat, a mushroom skewer,
some shaved Parmigiano-Reggiano and call it done.
An hour before grilling the steaks were patted dry, rubbed with olive oil, seasoned liberally with coarse salt and coarse ground black pepper, and left to come to room temperature on the counter.
We enjoyed a bottle of Chambourcin with our meal. This wine comes from Hanover Winery, a new winery that has opened very near our home. This nice dry, medium bodied wine is Ben's favorite; I enjoy it very much as well, but also really enjoy the Marechal Foch, s dry, full bodied red.