Mushroom-Topped Steak with Garlic Pasta and Guacamole
This hearty dinner brings together seared steak, buttery mushrooms, garlicky pasta, and a fresh guacamole side for a plate that feels both comforting and lively. It works for a weeknight when you want something satisfying, but it also looks great on a dinner table when you have guests.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Ingredients
- For the steak
- 1 1/2 pounds steak, such as ribeye, strip, or sirloin, cut into 4 portions
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- For the mushrooms
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons beef broth or water
- For the garlic pasta
- 8 ounces pasta, such as spaghetti, linguine, or penne
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup reserved pasta water, plus more as needed
- 2 tablespoons grated Parmesan, optional
- Salt, to taste
- For the guacamole
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped cilantro
- 1/4 teaspoon kosher salt, plus more to taste
- 1 small pinch black pepper
- Optional: 1 tablespoon diced tomato or a little lime zest
Instructions
- Take the steak out of the refrigerator 20 to 30 minutes before cooking so it loses some of the chill. Pat it dry with paper towels, then season both sides with salt and pepper.
- Make the guacamole first so it has time to blend. Mash the avocados in a bowl with lime juice, red onion, cilantro, salt, and pepper. Leave it chunky or mash it smooth, depending on your preference. Taste and adjust with more salt or lime if needed.
- Bring a large pot of salted water to a boil for the pasta. Cook until al dente, following the package directions. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steak and sear until browned on the first side, about 3 to 5 minutes, depending on thickness. Flip, add 1 tablespoon butter, and cook until the steak reaches your preferred doneness.
- For food safety, use a thermometer if you can. FoodSafety.gov lists 145°F as the safe minimum internal temperature for whole cuts of beef, followed by a 3-minute rest. For medium-rare, pull the steak a little earlier, around 130°F to 135°F, then rest it well; the temperature will rise slightly as it rests.
- Transfer the steak to a plate and let it rest for at least 3 minutes.
- In the same skillet, lower the heat to medium and add 2 tablespoons butter for the mushrooms. Stir in the sliced mushrooms and cook until they release their liquid and start to turn golden, about 5 to 6 minutes.
- Add the garlic, thyme, salt, and pepper. Cook for 30 seconds, then add the broth or water. Scrape up any browned bits from the pan and let the liquid simmer down until the mushrooms look glossy and tender.
- For the pasta, warm 2 tablespoons olive oil in a second pan or use the drained pasta pot over low heat. Add the garlic and red pepper flakes, if using, and cook just until fragrant, about 30 seconds. Toss in the pasta with a splash of reserved pasta water and the Parmesan, if using. Add more pasta water a tablespoon at a time until the noodles look lightly coated instead of dry.
- Slice the rested steak against the grain. Spoon the mushrooms over the top, then serve with the garlic pasta and a scoop of guacamole on the side.
Tips, serving ideas, and storage
Texture cue: The mushrooms should be soft and browned at the edges, the pasta lightly glossy, and the steak juicy after its rest.
Variation: Swap the pasta shape for fettuccine, rotini, or bow ties, or stir a little lime zest into the guacamole for extra brightness.
Serving idea: Add a simple green salad or roasted vegetables if you want to stretch the meal a little further. Warm bread or chips also work well alongside the guacamole.
Storage: Store steak, mushrooms, pasta, and guacamole in separate airtight containers. Refrigerate leftovers within 2 hours. The steak and mushrooms keep well for up to 3 days, and the pasta for up to 4 days. Guacamole is best within 1 day, though a little extra lime juice pressed on top can help slow browning.
Reheating: Rewarm steak gently in a skillet over low heat or in short bursts in the microwave so it does not overcook. Reheat pasta with a splash of water or broth to loosen it up. Serve the guacamole cold.
