Romaine Lettuce (head $1.29) 1 pound of steak ($10 per pound) 1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.) 1 red pepper ($2.62) Blue Cheese dressing ($2.43) ˝ pound block of blue cheese ($3.79 optional ingredient)
*Save money everywhere but in buying meat. Cheap meat is too tough for this.
Wash and shred lettuce. Put it in refrigerator so that it remains cold and crispy at serving time.
Then, cook pasta until tender but not downright floppy. We want pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.
Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in pan. As meat cooks, toss it around a bit. When it starts sticking to pan, you’re done in thirty seconds.
As steak finishes, wash and half red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that outside is dark and toasty. While pepper can still keep its shape, remove it carefully from heat and slice lengthwise. It’s a lovely and tasty garnish with dramatic flair during cooking!