It seems everyone loves a juicy steak, and it can certainly be
part of a balanced, healthful meal. A mushroom pesto sauce goes perfectly with a pan-roasted
steak. Meaty portobello mushrooms make the base for this pesto sauce. Pesto sauce made with
fresh basil, parsley, olive oil, and Parmesan cheese originated in Genoa, Italy. Adding
mushrooms gives an earthy flavor to the sauce. This dinner is perfect for a weekend or simple
enough for a weekday as well. Open a bag of washed, ready-to-eat lettuce to complete this
meal.
Heat a nonstick skillet over medium-high heat. Coat with olive oil
spray. Add mushrooms and cook 1 minute, turn, and cook 1 minute longer. Transfer to a food
processor and add the water and pesto sauce. Blend until smooth. Set aside.
Add the steak to the same skillet. Sear over high heat for 1 minute,
turn, and sear 1 minute. Turn heat down to medium and cook 5 minutes for rare. A meat
thermometer inserted in the thickest portion should read 145 degrees. For medium doneness,
cook another 2 minutes (160 degrees). Sprinkle the steak with salt and pepper to taste and
spoon the reserved sauce on top. Use the same skillet for the Hot Pepper Potatoes. Place
watercress on the plate for a garnish.
Hot Pepper Potatoes
Wash potatoes. Slice in half (do not peel). Place in a large saucepan
and fill with cold water to cover the potatoes. Bring to a boil over high heat, cover, and
cook 10 minutes, or until potatoes are cooked through. Drain. When steak is removed from the
skillet, add the olive oil and hot-pepper sauce to the skillet. Heat over high heat. Add the
potatoes and toss until crisp and golden, about 3 minutes. Add salt and pepper to taste. Serve
with the steak.
Variation: Any type of quick cooking steak can be substituted for
sirloin: flank, skirt, or strip.
Variation: Yellow or red potatoes can be substituted for baby yellow
potatoes; cut the bigger potatoes into 1-inch pieces.
Cooking Tip: Use the same skillet to cook the mushrooms, then the
steak, and to finish the potatoes.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
