Sensational Steaks, Mushrooms And Pesto Toast With Tuscan Salad

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



1 bag spring mix salad blend (5–7 ounces)
1 cup grape tomatoes
1/4 cup shredded Asiago cheese
1 tablespoon pine nuts (optional)
1/4 cup Caesar salad dressing



large zip-top bag
1 1/2 cups malted milk balls (can be frozen for easier crushing)
1 (8-ounce) container frozen nondairy whipped topping, thawed
6 Bakery brownies
1/4 cup chocolate syrup


Description

Sensational Steaks, Mushrooms And Pesto Toast With Tuscan Salad

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