Steak, Mushrooms & Pesto Toast

Submitted By: CaneWife

1 Bakery baguette
1 1/2 pounds top sirloin steak (I use skirt steak)
1 teaspoon seasoned pepper
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
8 ounces pre-sliced baby portabella mushrooms (rinsed)
5 fresh garlic cloves
1 tablespoon basil pesto

Cut baguette diagonally into 1-inch thick slices; set aside.

Preheat large sauté pan on medium-high 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with seasoned pepper and salt (wash hands). Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks (wash hands); cook 5 minutes. (Do not turn steaks.)

NOTE: Steaks can also be grilled; time will be about the same. Prepare mushrooms and bread on stovetop following instructions below.

Turn steaks; add mushrooms around steaks. Crush 3 cloves of the garlic, using garlic press, into pan over mushrooms. Use knife to remove garlic from bottom of press. Cook 4–5 more minutes or until steaks reach an internal temperature of 145°F for medium-rare. (Adjust time as needed for desired doneness.) Remove steaks and mushrooms from pan, reserving drippings in pan, and cover to keep warm.

Reduce heat to medium; add remaining 2 tablespoons oil and pesto to drippings. Crush remaining 2 cloves garlic, using garlic press, into pan and swirl to mix. Place bread slices in pan and cook 3–4 minutes, turning once, or until toasted. Serve with steaks.