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.
Home » Recipes » New York Strip Steaks with Cucumber-Tomato Salad and Bow Tie Pasta
4 (5- to 6-ounce) New York Strip steaks
1/2 cup prepared sesame vinaigrette
1 medium cucumber, thinly sliced
1 cup cherry or grape tomatoes, halved
1/4 cup crumbled blue cheese
1/4 cup prepared balsamic vinaigrette
2 tablespoons extra-virgin olive oil, plus more for pasta
1 (8-ounce) package sliced or small button mushrooms
1/4 teaspoon fine sea salt
dash of Worcestershire sauce
pinch of cayenne
1/2 pound dried bow tie noodles, cooked according to package directions
1/4 teaspoon ground black pepper
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. Refrigerate the steaks and salad for at least 2 hours or up to overnight.
Prepare a grill for medium heat cooking. Remove steaks from marinade; discard remaining marinade. Grill, turning once, until cooked to desired doneness (about 3 minutes on each side for medium). 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.
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.