I'm not a scientist, but I'm pretty good at experiments

Experimental cooking...it can be scary. Especially when your ingredient list becomes longer then your hair and the flames from the skillet in which you're cooking are high enough to singe it (your hair, not the list). So when I found a recipe for Steak & Mushroom Salad and decided I wanted peppers and Cauliflower Mashed Potatoes as well, an automatic feeling of anxiousness kicked in. But it worked. I'm not exactly sure what to title this recipe, but it's scrumptious and an apparent crowd-pleaser seeing as I fed it to one of the pickiest eaters I know.

Here's what you'll need:

Various Dried Herbs/Spices (equal parts of: onion powder, pepper, parsley flakes, basil, oregano, thyme, cumin, ground mustard, rosemary, garlic powder, celery seed)

1 tablespoon Extra-Virgin Olive Oil

1 tablespoon White Wine Vinegar

2 teaspoons Dijon Mustard

2 teaspoon Lime Juice

1 teaspoon Worcestershire Sauce

12 oz. Sirloin Steak

8 oz. Mushrooms, quartered

1 large Onion, halved and sliced

3 Peppers (any color), sliced

Here's what you do:

1. Defrost & barely brown the sirloin, then slice it

2. Combine all the dried herbs in a bowl and whisk together with olive oil, white wine vinegar, Dijon mustard, lime juice, & Worcestershire sauce

3. Put steak strips in a large freezer bag and pour herb mixture over it; set aside to marinate

4. Heat some oil in a large skillet over medium-high heat and add the peppers, onions, and mushrooms; cook until the onions become translucent

5. Place the vegetables in a bowl and heat some more oil

6. Place meat in the skillet, being careful not to spill too much of the marinade into the skillet

7. Cook meat until cooked through but still tender and serve hot

8. Heat the marinade and serve as a gravy along with the veggies and mashed potatoes, rice, or mashed cauliflower.

**apparently, it was really good. And that guy lookin' at the camera when I distinctly told him to ignore me? yeah, that's the picky one.**