For the football-shaped steak:
- 2 12-ounce sirloin steaks
- 1 tablespoon salt
- 1 tablespoon fresh-ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 portobella mushroom
- 1 tablespoon butter
- 1 onion
- Trim steak into football shape.
- Combine salt, pepper and cayenne to form a dry rub. Rub it on both sides of each steak.
- Cook steak in a skillet to your desired degree of doneness.
- Cut mushroom into thin strips and sauté in butter over medium-high heat for 1 minute.
- Place sautéed mushroom strips on steak to form lacing.
- Cut onion and place part of a single ring on each end of the steaks.
For the green-bean grass:
- 1 and 1/2 pounds green beans
- 2 tablespoons butter
- Juice of 1 lemon
- Salt to taste
- Steam beans for approximately 3 minutes, or until cooked, but still crunchy.
- Drain water, then add butter, lemon juice and salt. Toss, then place on plate.
For the baseball (Roasted Garlic Mashed Potatoes):
- 1 head of garlic
- 1 and 1/4 tablespoons olive oil
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup whole milk
- 1/2-1 teaspoon salt
- 1 roasted red bell pepper (purchase in a jar)
- Cut the top third off the pointy end of the garlic bulb and discard. Place remaining bulb on an 8-by-8-inch sheet of aluminum foil. Dribble 1/4 tablespoon of olive oil over the exposed cloves and then wrap the foil around the bulb.
- Bake at 350 degrees for 1 hour.
- Remove garlic from oven, allow to cool, then squeeze out cloves by squeezing the base of the bulb like a tube of toothpaste.
- Boil potatoes for 20 minutes, or until soft.
- Drain off water, then mash potatoes until smooth. Slowly add milk, remaining olive oil, garlic and salt while continuing to mash.
- Cut a dozen "V" shaped pieces from the red bell pepper.
- Using your (clean!) hands, form the potatoes into a ball shape and smooth the surface with a table knife. Place bell pepper "V's" on "baseball" to resemble stitching.