Ingredients
1 Bakery baguette
1 1/2 lb grilling steaks (such as strip, ribeye, or tenderloin)
1 teaspoon seasoned pepper
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
8 oz sliced baby portabellas
3 teaspoons minced garlic, divided
1 tablespoon basil pesto

Prep

• Cut baguette diagonally into 1-inch-thick slices.
• Cut steaks into 4 portions.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of steaks with seasoned pepper and salt (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 5 minutes (do not turn).
2. Turn steaks; add mushrooms and 2 teaspoons garlic around steaks; cook 4–5 more minutes or until 145°F (for medium-rare). Remove steaks and mushrooms from pan (reserving drippings in pan); cover to keep warm.
3. Reduce heat to medium; stir 2 tablespoons oil, 1 teaspoon garlic, and pesto into drippings. Add bread slices; cook 1–2 minutes on each side or until toasted. Serve with steaks.

CALORIES (per 1/4 recipe) 720kcal; FAT 40g; CHOL 140mg; SODIUM 720mg; CARB 35g; FIBER 2g; PROTEIN 51g; VIT A 0%; VIT C 6%; CALC 6%; IRON 30%

Ingredients
1 bag spring mix salad blend (5–7 oz)
1 cup grape tomatoes
1/4 cup shredded Asiago cheese
1 tablespoon pine nuts (optional)
1/4 cup Caesar salad dressing

Steps

1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 12g; CHOL 10mg; SODIUM 250mg; CARB 4g; FIBER 2g; PROTEIN 3g; VIT A 50%; VIT C 20%; CALC 8%; IRON 6%