Sensational Steaks, Mushrooms, and Pesto Toast

Ingredients
1 Bakery baguette
1 1/2 lb grilling steaks (such as strip, ribeye, or tenderloin)
1 teaspoon seasoned pepper
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
8 oz sliced baby portabellas
3 teaspoons minced garlic, divided
1 tablespoon basil pesto

Prep

• Cut baguette diagonally into 1-inch-thick slices.
• Cut steaks into 4 portions.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of steaks with seasoned pepper and salt (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 5 minutes (do not turn).
2. Turn steaks; add mushrooms and 2 teaspoons garlic around steaks; cook 4–5 more minutes or until 145°F (for medium-rare). Remove steaks and mushrooms from pan (reserving drippings in pan); cover to keep warm.
3. Reduce heat to medium; stir 2 tablespoons oil, 1 teaspoon garlic, and pesto into drippings. Add bread slices; cook 1–2 minutes on each side or until toasted. Serve with steaks.

(Recipe courtesy of Publix Aprons Simple Meals)