Honey Mustard Steak With Mushrooms Recipes

SOLO HONEY MUSTARD STEAK AND PASTA

Solo Honey Mustard Steak and Pasta image

The flavor of the sauce is subtle enough to allow the taste of the steak to come through. If Beef Chuck Eye Steak is not available, I would suggest Sirloin. Green Peas might be a nice alternative to the Mushrooms. Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 ounces beef chuck eye steak (OR Sirloin)
1 cup dry pasta (I like wide flat noodles)
1 tablespoon dijon-style mustard
1 teaspoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 ounces cans sliced mushrooms, and half of the can liquid

Steps:

Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
Add the drained pasta, stir once, and pour into the dish.
Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
Serve with a Green Salad.

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