8 oz presliced baby portabellas
1/2 cup fresh prediced onions
1/4 cup fresh Italian parsley, finely chopped
4 slices thick-cut bacon
2 (1-inch-thick) boneless steaks (such as New York strip or ribeye), 1 1/2 lb
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
1/2 cup unsalted chicken broth (or stock)
1 1/2 cups tomato basil pasta sauce
1/4 cup shredded Parmesan cheese (optional)
- Place mushrooms and onions into food processor bowl; process until finely minced. Chop parsley. Cut bacon into 1/2-inch pieces (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt. Place oil in pan, then add steaks; cook 3 minutes without turning.
- Turn steaks and add bacon; cook and stir 5–6 minutes or until bacon is lightly crisp and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Add mushroom mixture and red pepper to pan; cook and stir 4 minutes.
- Add stock and pasta sauce to mushroom mixture. Reduce heat to low; simmer 4–5 minutes, stirring occasionally, or until reduced by about one-half. Stir in parsley. Slice steak; top with sauce and Parmesan cheese. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
2 Bartlett pears, thinly sliced
2 tablespoons Deli blue cheese, crumbled
1/2 cup chopped walnuts
1 bag arugula leaves (4–5 oz)
1/4 cup apple vinaigrette (or poppy seed) dressing
- Remove core from pears and slice thinly; crumble cheese.
- Place all ingredients in salad bowl; toss and serve.