Thursdays you can thrive on a sandwich

Open face pan seared steak sandwich on a rye sourdough bread with classic humus and tapenade.

Served with a simple Greek salad – onions, tomatoes & cucumber tossed in olive oil, a dash of balsamic and salt n pepper. A side of pickled asparagus goes well with this sandwich.

Slice the steak (sirloin) as thin as you can before searing.

Goes great with a heavy Belgian ale. Try the Chimay Grande Reserve.

Thought of the day – A bottle of blue Chimay can be aged very well – try keeping one at room temperature for 6-8 months before consuming & feel the difference.

As always – Love is the most important ingredient.