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Sensational Steaks, Mushrooms, and Pesto Toast
Recipes
Sensational Steaks, Mushrooms, and Pesto Toast
4 servings
30 minutes total

Ingredients

  • 1 Bakery baguette
  • 1 ½ lb grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 1 teaspoon seasoned pepper
  • ½ teaspoon salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 oz sliced baby portabella mushrooms
  • 3 teaspoons minced garlic, divided
  • 1 tablespoon basil pesto

Prep

    • Cut baguette diagonally into 1-inch thick slices.

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 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). Remove steaks and mushrooms from pan (reserving drippings in pan); cover to keep warm.
    3. Reduce heat to medium; stir remaining 2 tablespoons oil and 1 teaspoon garlic and pesto into drippings. Add bread slices; cook 1–2 minutes on each side or until toasted. Serve with steaks.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.

Amount per ¼ recipe serving: Calories 450, Total Fat 24g, Sat Fat 6g, Trans Fat 0.5g, Chol 75mg, Sodium 660mg, Total Carb 30g, Fiber 2g, Sugars 1g, Protein 32g, Calc 2%, Vitamin A 0%, Vitamin C 6%, Iron 30%