Teriyaki Rib-Eye Steaks
Marinate steaks with salt, pepper, garlic powder, onion powder, basil, Veri Veri Teryiaki sauce and Worcestershire sauce.
Drizzle some olive oil over a skillet and heat over medium to medium-high.
Cook the steaks, turning once, for about 4 minutes each side (for medium rare to medium).
These are my favorite mushrooms!
Chop them into quarters or slices.
Toss with scallions over a skillet drizzled with olive oil and heated to medium. Cook, turning often, about 5 minutes. Add 1/2 cup white wine and increase heat to medium-high. Cook for another 5-10 minutes, until mushrooms are soft. Sprinkle in salt, pepper, and parsley, if you like.
Buttery Haricots Verts
Bring a pot of salted water to boil. Add the haricots verts and cook for 3-4 minutes. Drain and transfer to a bowl of iced water. In a skillet (or the same pot), heat 1 tbsp. butter and allow it to melt. Toss with the green beans and sprinkle beans with a bit of salt and pepper.
I used the Costco brand of pesto sauce:
Scoop out 4 tbsp. and heat in a small saucepan over medium heat, stirring often.
Toss with 1 box wheat penne pasta.
Top the steaks with the mushrooms and serve with pasta and haricots verts.