This message is not for the type of meathead that may immediately come to mind-- a ginormous muscular dude who only talks about lifting weights and protein shakes. But perhaps I can catch their attention if their hungry for the protein you get from our favorite farm animals! This recipe is for those of you out there who love meat...Meatheads!
So meatheads and meatheads beware. Feast your eyes on this boneless eye roast:
Now, may I say that this hunk of meat is a hunk of meat, figuratively speaking? And the good news is that it was super easy to make! I was really nervous about running around from grocery store to grocery store, but I was able to find it at my first stop. And guess what. I got a 6.6 lb slab (I had to cut it in half for the two of us) originally $39.36, marked down to $19.79! Pretty much 50% off.
Below are some more pictures I took of this stud followed by the recipe--which was found at For the Love of Cooking.
Half of a small shallot, sliced into thin rings
salt and peper, to taste
Add the green beans to a pot of boiling water and cook for 3 to 4 minutes. Drain and rinse with cold water. This helps the green beans retain the bright green color. Set aside.
Heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook for 3 to 4 minutes. Add the shallots and cook for about 2 minutes, or until soft. Add the minced garlic and green beans. Stir constantly for 1 minute, or until green beans are warm enough. Season with salt and pepper.
"The belly rules the mind."