Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon Montreal steak seasoning
• ½ teaspoon salt
• 1 ½ lb top sirloin steak
• ⅓ cup butter
• 8 oz whole baby portabella mushrooms

Steps

1. Combine in medium bowl: oil, garlic, steak seasoning, and salt. Cut steak into four portions; add to garlic mixture, turning to coat (wash hands). Let stand 10 minutes to marinate.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place steak and garlic mixture in pan; cook 5 minutes (do not turn). Reduce heat to medium and turn steak; cook 6–8 more minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
3. Add butter, turning steak to coat. Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Add mushrooms to same pan and cover; cook 5–7 minutes or until tender. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 1 (20-oz) package refrigerated diced potatoes with onions
• 1 packet onion soup mix (about 1 oz)
• 2 tablespoons extra-virgin olive oil

Steps

1. Preheat oven to 400°F. Combine all ingredients; spread in single layer on baking sheet. Bake 10 minutes.
2. Turn potatoes; bake 10 more minutes or until tender. Serve.