New York Strip Steaks with Cucumber-Tomato Salad and Bow Tie Pasta
4

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.

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    Ingredients: 
    • 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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    Method: 

    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 carbohydrate (3g dietary fiber, 7g sugar), 42g protein

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