Open face steak bomb bagel with steamed Romano beans

Open face steak bomb bagel with steamed Romano beans

This recipe was the winner recipe for the appetizer round of Grilling For Good, a charity concert and  grilling competition in which three Claremont amateur cooks challenged themselves Chopped-style to prepare the best dish out of a mystery basket of 4 local ingredients and a limited shared food pantry.

Sonya Kennett Woodhams was the 2023 Grilling for Good champion, and has graciously shared with us the recipe that won the hearts (and stomachs) of the judges for the appetizer round: open face steak bomb bagel with steamed Romano beans.

The 4 local mystery ingredients for the appetizer round were:

– Sea salt & Rosemary bagel from Katie the Bagel Lady
Katie Stamper’s home bakery in Grantham NH specializes in hand-made gourmet bagels made with local and organic ingredients. Bagel Lady bagels can be purchased online, or in person on Thursdays at the Lebanon Farmers Market or on Saturdays at Putnam’s Vine/Yard in White River Junction.

– Roma Beans from Bascom Farm
Bascom Farm on South Hemlock Road in Charlestown NH is a diversified organic farm owned and operated by Donna and Dean Bascom. In addition to vegetables, berries and shitake mushrooms, Bascom Farm also raises grass-fed Katahdin lamb, offered for sale from the farm and at the Keene farmers market.

– Porterhouse steak from Eccardt Farm
Eccardt Farm is a fourth-generation family farm in Washington NH that includes a year-round working dairy and beef farm, a well-stocked farm store and a farm museum. Visitors are welcome to watch the milking, visit with the calves and other animals, or stop by in the evening for a movie night, fireworks show, or concert.

– White and Purple Bell Peppers from Deep Meadow Farm
Just across the river in Weathersfield, Vermont, John and Kyle Cohen’s Deep Meadow Farm is a large Certified organic farm offering a wide range of produce and berries. Products are available in food coops and farmers markets as well as at their farm stand, which also offers local meat, poultry and eggs.


1 12-16 oz Porterhouse steak

1 cup chopped White&Purple bell peppers

1 cup chopped onion

1/2 cup chopped garlic

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan Reggianito cheese

2 Rosemary & Sea salt bagels, sliced in half

Romano Green Beans

Sea Salt, Kosher flake & Black Pepper, table grind

Extra virgin olive oil

For the Dressing:

1/3 cup balsamic vinegar

3-4 tbsp cream cheese

1/2 cup olive oil


Coat the Porterhouse steak with olive oil, then generously salt & pepper each side. Grill steak for about 8 min each side on medium high heat.

As steak is cooking – add the peppers, onions & garlic to the grill with a drizzle of olive oil and a couple generous pinches of salt & pepper. Grill for about 10 min until softened and lightly charred.

Drizzle a little olive oil on each side of the bagel halves and toast on grill at medium heat for about 3-4 min each side.

Steam the Romano green beans in a pot for about 7-10 min. Remove and toss with salt & pepper.

Remove steak from grill and slice thin about 12 small slices.

While bagel halves still on the grill, top each one with some of the peppers, onions and garlic mix, 3-4 steak slices and 1/4 of the mozzarella cheese. Remove from grill once cheese has melted and plate. Sprinkle Parmesan Reggianito on top of each half.

Lay some beans next to the bagel steak bomb.

In a small pot over low heat whisk together the dressing ingredients until they are well blended and creamy. Drizzle dressing over the Romano beans.

Serve & Enjoy!


Leave a Reply