New York Strip Steaks with Cucumber-Tomato Salad and Bow Tie Pasta

New York Strip Steaks with Cucumber-Tomato Salad and Bow Tie Pasta

Serves 4
Mushroom-topped steaks with a side of bow tie noodles and a bright cucumber tomato salad combine for a perfect meal. Thinly slice any leftover steak and toss with leftover pasta, vegetables and blue cheese for a light pasta salad lunch the next day.
  • 4 (5- to 6-ounce) New York Strip steaks
  • 1/2 cup sesame vinaigrette
  • 2 cups thinly sliced cucumbers
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup crumbled blue cheese
  • 1/4 cup balsamic vinaigrette
  • 2 tablespoons extra virgin olive oil, plus more for pasta
  • 1 (8-ounce) package sliced or small button mushrooms
  • Salt and pepper, to taste
  • dash of Worcestershire sauce
  • pinch of cayenne
  • 1/2 pound dried bow tie noodles, cooked according to package directions
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Put steaks and sesame vinaigrette into a wide, shallow dish, turn to coat all over, cover and set aside. Combine cucumbers, tomatoes, blue cheese and balsamic vinaigrette in a bowl and cover. Chill both steaks and salad for 2 hours, or overnight.

Preheat grill. Remove steaks from marinade; discard remaining marinade. Grill, turning once, until cooked to desired doneness. Transfer to a platter and set aside to let rest for a few minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, salt, pepper, Worcestershire sauce and cayenne and cook, stirring frequently, for 6 to 8 minutes, or until mushrooms have given up their liquid and skillet is dry but mushrooms are not sticking.

Transfer steaks to plates and spoon mushrooms over the top. Toss hot pasta with a bit of olive oil, salt and pepper, if you like, then spoon onto plates with steaks. Serve with chilled cucumber salad on the side.
Nutritional Info: 
Per Serving: 640 calories (260 from fat), 29g total fat, 7g saturated fat, 75mg cholesterol, 1040mg sodium, 53g carbohydrates, (3 g dietary fiber, 7g sugar), 42g protein.

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