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.

Ingredients

• 1 (5 oz) bag spring mix salad blend
• 1 cup grape tomatoes
• ¼ cup shredded Asiago cheese
• 1 tablespoon pine nuts (optional)
• ¼ cup Caesar salad dressing

Steps

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