|Grouper caught only hours earlier.|
|I like mine fried.|
|She likes hers blackened.|
That side is mashed cauliflower.
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I grilled the steak in butter and olive oil in a hot cast iron skillet. The steak was only seasoned with black pepper and kosher salt prior to cooking.
While the steak was grilling, I sliced a loaf of fresh French bread, buttered each slice, and then toasted them on a hot griddle.
When the bison steak was almost ready, I added sliced mushrooms to the pan to saute in the bisony, buttery drippings.
The sandwich was assembled by setting a bed of fresh spinach and mushrooms on top of one slice of toasted French bread.
The bison steak was then sliced thinly, piled atop of the spinach, and drizzled with chimichurra sauce.