Teriyaki Rib-Eye Steaks with Mushrooms, Haricots Verts, and Pesto Pasta

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).

 White-Wine Mushrooms

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.

Pesto Pasa

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.






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