Sensational steaks, mushrooms, and pesto toast with tuscan salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) grilling steaks (strip, ribeye, tenderloin) |
8 ounce(s) baby portabellas sliced |
3 teaspoon(s) minced garlic |
1 bag(s) spring mix salad blend |
1 cup(s) grape tomato |
1 tablespoon(s) pine nuts |
1 baguette |
1/4 cup(s) shredded asiago cheese |
1 tablespoon(s) basil pesto |
1/4 cup(s) caesar salad dressing |
1 teaspoon(s) pepper |
3 tablespoon(s) evoo |
Directions:
1. Steak, Mushrooms, and Pesto Toast
2. preheat large saute pan on medium high 3 min. Sprinkle both sides of steaks with pepper and salt. Place 1 tbsp evoo in pan, then add steaks, cook 5 min (do not turn)
3. turn steaks, add mushrooms and 2 teaspoons garlic around steaks, cook 5 min or until 145 degrees for medium rare. Remove steaks and mushrooms from pan (reserving drippings in pan). cover to keep warm
4. reduce heat to medium, stir in 2 tbsp evoo, 1 tsp garlic, and pesto into drippings. add bread slices, cook 2 min each side or until toasted. Serve with steaks
5. Tuscan Salad
6. place salad, grape tomatoes, asiago cheese, and pine nuts in bowl
7. toss with caesar dressing and serve
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