Saturday, November 16, 2013

Ribeye with Roast Vegetables


Wednesday 13 November
We needed an infusion of red meat, so we grilled a big ol' ribeye steak to slather with gorgonzola butter.
On the side went the leftover chicken-roasted vedge from Sunday.  You can't beat the combination (or as we have seen on too many butchers' ads, "You can't beat our meat").

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