Sensational Steaks, Mushrooms and Pesto Toast

By CorbettCook

CALORIES (per 1/4 recipe) 720kcal; FAT 40g; CHOL 140mg; SODIUM 720mg; CARB 35g; FIBER 2g; PROTEIN 51g; VIT A 0%; VIT C 6%; CALC 6%; IRON 30%

Ingredients

• 1 Bakery baguette
• 1 1/2 lb grilling steaks (such as strip, ribeye, or tenderloin)
• 1 teaspoon seasoned pepper
• 1/2 teaspoon salt
• 3 tablespoons extra-virgin olive oil, divided
• 8 oz sliced baby portabellas
• 3 teaspoons minced garlic, divided
• 1 tablespoon basil pesto

Details

Servings 4
Adapted from publix.com

Preparation

Step 1

Cut baguette diagonally into 1-inch-thick slices.
Cut steaks into 4 portions.

Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of steaks with seasoned pepper and salt (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 5 minutes (do not turn).
Turn steaks; add mushrooms and 2 teaspoons garlic around steaks; cook 4–5 more minutes or until 145°F (for medium-rare). Remove steaks and mushrooms from pan (reserving drippings in pan); cover to keep warm.
Reduce heat to medium; stir 2 tablespoons oil, 1 teaspoon garlic, and pesto into drippings. Add bread slices; cook 1–2 minutes on each side or until toasted. Serve with steaks.