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
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
Serving Size
Calories
640
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.