Made With
“Big Marty’s”Ingredients
4 Big Marty’s Rolls
2 Tablespoons Olive Oil
½ Lemon, juiced
2 Sprigs Fresh Rosemary, chopped
1 Garlic Clove, minced
Salt and Pepper, to taste
2 7-oz Rib Eye Steaks, thinly sliced
Optional: Fresh Parsley, for serving
For Balsamic Mushrooms and Onions
1 Tablespoon Olive Oil
½ Pound Mushrooms, thinly sliced
1 Large Onion, thinly sliced
Salt and Pepper, to taste
2 Tablespoons Balsamic Vinegar
For Goat Cheese Butter
3 oz Fresh Goat Cheese
3 ½ Tablespoons Butter, room temperature
Serves: 4
Directions
Step 1
Stir together olive oil, lemon juice, rosemary, garlic, salt, and pepper together. Place steaks in a medium dish (bowl or deep plate). Pour oil mixture over steaks and rub into meat. Cover dish and place in fridge; allow to marinate for 15 minutes to an hour.
Step 2
Prepare balsamic mushrooms: Warm oil in medium pan over medium heat. Add mushrooms and onions and cook until golden brown and starting to caramelize. Season with salt and pepper, to taste. Add the vinegar, then remove from heat and set aside in separate bowl.
Step 3
After steaks have marinated, use same pan as used for onions and mushrooms, place pan on med-high heat. Fry steaks until cooked to your preference. Remove from pan and place on paper towels to drain excess oil.
Step 4
Prepare goat cheese butter: In a small bowl, use rubber spatula to mix together goat cheese and softened butter, until fluffy and well combined.
Step 5
Toast Big Marty’s rolls on a warm skillet and spread goat cheese butter on the bottom slice. Top with grilled steak slices, mushroom and onion mixture, and fresh parsley. Top with seeded bun. Serve warm.
