Ingredients

• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil
• 8 oz sliced baby portabella mushrooms
• ½ cup red wine (or beef broth)
• 1 cup beef gravy
• 1 teaspoon Dijon (or spicy) mustard
• ½ teaspoon creole seasoning
• 2 tablespoons garlic-herb butter

Steps

1. Preheat grill pan (or grill) on medium-high. Season steaks with salt and pepper (wash hands).
2. Place steaks in grill pan; cook 3–4 minutes on each side 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). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
3. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook and stir 1–2 minutes until lightly browned. Stir in wine; cook and stir 1–2 more minutes until liquid has reduced by about one-half.
4. Add gravy, mustard, and creole seasoning to pan; whisk to blend. Cook and stir 3–4 minutes until hot. Remove pan from heat and stir in butter. Drizzle sauce over steaks; 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

• 4 oz feta cheese
• 2 lb watermelon chinks
• 8 oz grape tomatoes
• ½ small red onion
• 3 tablespoons olive oil
• 2 teaspoons white balsamic vinegar
• ½ teaspoon kosher salt
• 5 oz baby arugula

Steps

1. Cut feta and watermelon into bite-size pieces. Halve tomatoes; slice onion thinly (about ½ cup). Whisk oil, vinegar, and salt in small bowl.
2. Place arugula, onions, and tomatoes in salad bowl. Add vinaigrette; toss to coat. Add cheese and watermelon; serve.