Ingredients

• 8 oz sliced fresh baby portabella mushrooms
• ½ cup diced fresh yellow onions
• ¼ bunch fresh Italian parsley
• 4 slices thick-cut bacon
• 2 (1-inch-thick) boneless grilling steaks (such as New York strip, sirloin, or ribeye; about 1 ½ lb)
• ½ teaspoon kosher salt
• 1 tablespoon olive oil
• ½ teaspoon crushed red pepper
• ½ cup unsalted chicken stock (or broth)
• 1 ½ cups tomato-basil pasta sauce
• ¼ cup shredded Parmesan cheese (optional)

Steps

1. Place mushrooms and onions in food processor bowl; pulse until finely minced. Chop parsley (¼ cup). Cut bacon into ½-inch pieces (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt (wash hands). Place oil in pan, then add steaks; cook 3 minutes without flipping.
3. Flip steaks and add bacon to pan; cook and stir 5–6 minutes 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 steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Add mushroom mixture and red pepper to pan; cook and stir 4 minutes. Add broth and pasta sauce to pan. Reduce heat to low; simmer 4–5 minutes, stirring occasionally, until liquid is reduced by about one-half. Stir in parsley. Slice steaks; top with sauce and cheese, if using. Serve.

Ingredients

• 2 Bartlett pears
• 2 tablespoons deli blue cheese
• ½ cup chopped walnuts
• 1 bag baby arugula (4–5 oz)
• ¼ cup apple vinaigrette (or poppy seed dressing)

Steps

1. Halve and core pears, then slice thinly. Crumble cheese.
2. Place all ingredients in salad bowl; toss and serve.