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

Name: New York Strip Steaks with Cucumber-Tomato Salad and Bow Tie Pasta
Total time: 2 h 40 min
Yield: Serves 4
Ingredients: 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 (8.0-ounce) package sliced or small button mushrooms; 1/4 teaspoon fine sea salt; of Worcestershire sauce; of cayenne; 1/2 pound dried bow tie noodles, cooked according to package directions; 1/4 teaspoon ground black pepper

Serves 4

Time 2 hr 40 min

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.

Ingredients

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 (8.0-ounce) package sliced or small button mushrooms
1/4 teaspoon fine sea salt
of Worcestershire sauce
of cayenne
1/2 pound dried bow tie noodles, cooked according to package directions
1/4 teaspoon ground black pepper

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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.

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.

Nutritional Info:

Per serving: 640 calories (260 from fat), 29g total fat, 7g saturated fat, 75mg cholesterol, 1040mg sodium, 53g carbohydrates (3g dietary fiber, 7g sugar), 42g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

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 (8.0-ounce) package sliced or small button mushrooms
1/4 teaspoon fine sea salt
of Worcestershire sauce
of cayenne
1/2 pound dried bow tie noodles, cooked according to package directions
1/4 teaspoon ground black pepper

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.