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Publix Simple Meals

Sensational Steaks, Mushrooms, and Pesto Toast With Tuscan Salad

Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare steak recipe through step 2 - 15 minutes

-- Prepare salad and complete toast; serve - 15 minutes

Sensational Steaks, Mushrooms, and Pesto Toast


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


-- Cut baguette diagonally into 1-inch-thick slices.


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.

Tuscan Salad


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


1. Place all ingredients (except dressing) in salad bowl.

2. Add dressing; toss and serve.

Aprons Advice

  • Complete your meal with steak fries and apple pie for dessert.
  • Pan-grilling the pesto toast in the same pan as the steaks adds great flavor to the bread.

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Sensational Steaks, Mushrooms, and Pesto Toast

CALORIES (per 1/4 recipe) 450kcal; FAT 24g; SAT FAT 6g; TRANS FAT 0.5g; CHOL 75mg; SODIUM 710mg; CARB 31g; FIBER 2g; SUGARS 1g; PROTEIN 33g; VIT A 0%; VIT C 6%; CALC 6%; IRON 30%

Tuscan Salad

CALORIES (per 1/4 recipe) 120kcal; FAT 11g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 10mg; SODIUM 260mg; CARB 3g; FIBER 1g; SUGARS 2g; PROTEIN 3g; VIT A 40%; VIT C 20%; CALC 8%; IRON 4%

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