🍽️New York Strip with Portobello Mushrooms

Ingredients:

For the Meat Eater:

• 1 New York Strip steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp butter

For the Veggie Eater:

• 2 large Portobello mushrooms
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 1 clove garlic
• 1 tsp lemon juice

Common Sides:

• 1 bunch asparagus, trimmed
• 2 large potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup milk
• Salt, pepper, garlic powder to taste

Instructions:

For the Meat Eater:

1. Season the steak with salt and pepper.
2. Heat olive oil in a pan over medium-high heat. Cook the steak for 3-4 minutes on each side or until desired doneness.

For the Veggie Eater:

1. Marinate Portobello mushrooms in balsamic vinegar, olive oil, salt, and pepper for 15 minutes.
2. Grill mushrooms on each side for 5 minutes or until tender.
3. Prepare a garlic aioli by mixing 1/4 cup mayonnaise, 1 clove garlic (minced), 1 tsp lemon juice, and salt to taste. Serve on the side or drizzle over the mushrooms.

Common Sides:

1. Preheat oven to 400°F (200°C).
2. Toss asparagus with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet.
3. Roast asparagus in the oven for 12-15 minutes until tender.
4. Boil potatoes until tender, mash with butter and milk.
5. Serve mashed potatoes and roasted asparagus with both meals.