Steak with Sautéed Mushrooms, Spaghetti, Chips, and Guacamole
This dinner keeps things comfortingly simple: a seared steak, buttery browned mushrooms, plain spaghetti with a little garlic and olive oil, and a crunchy side of tortilla chips with cool guacamole. It’s an easy way to turn a few everyday ingredients into a plate that feels a little special without making the stovetop work overtime.
Recipe at a glance
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Ingredients
- 2 strip steaks or sirloin steaks, about 6 to 8 ounces each and 1 inch thick
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon neutral oil, such as canola or avocado oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 8 ounces spaghetti
- 1/4 cup reserved pasta water, plus more as needed
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice or lime juice
- 1 tablespoon chopped parsley or cilantro
- 1 cup tortilla chips
- 1/2 cup guacamole, store-bought or homemade
Instructions
- Take the steaks out of the refrigerator 20 to 30 minutes before cooking, if you have time. Pat them dry with paper towels, then season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring a large pot of salted water to a boil for the spaghetti.
- Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the steaks. Sear for 3 to 5 minutes per side for medium-rare, or until they develop a deep brown crust and release easily from the pan. For medium, cook a minute or two longer per side. Use an instant-read thermometer if you have one: 125°F for medium-rare, 135°F for medium. Transfer the steaks to a plate and rest for 5 to 10 minutes.
- While the steaks rest, lower the skillet heat to medium. Add 1 tablespoon butter and the mushrooms. Cook, stirring only occasionally, until the mushrooms give off their moisture and then turn browned and tender, about 6 to 8 minutes.
- Add the garlic, remaining 1 tablespoon butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 30 seconds, just until fragrant. Remove from the heat and keep warm.
- Cook the spaghetti until just tender with a little bite in the center, according to the package directions. Scoop out 1/4 cup pasta water before draining.
- Return the drained spaghetti to the pot. Toss with olive oil, lemon or lime juice, parsley or cilantro, and a splash of the reserved pasta water. Add a little more pasta water if needed so the strands look glossy rather than dry. Taste and add a pinch more salt if needed.
- Slice the steak against the grain into thin strips.
- To serve, divide the spaghetti between two plates. Add sliced steak and sautéed mushrooms alongside or over the top. Add tortilla chips and a scoop of guacamole on the side for crunch and freshness.
Tips and variations
- Want a richer pasta? Add an extra teaspoon of butter to the spaghetti instead of the olive oil.
- Prefer a brighter finish? Use lime juice and cilantro for a more citrusy, fresh side pasta.
- Different mushrooms work too. Baby bellas, white button mushrooms, or a mix are all good choices; just brown them well before adding the garlic.
- Another steak option: Ribeye, New York strip, or top sirloin all work well. Adjust cook time based on thickness.
Serving ideas
This plate is complete on its own, but you can add a simple green salad or roasted vegetables if you want more vegetables at the table. If you’re serving a group, keep the guacamole chilled until the last minute and put the chips in a bowl just before dinner so they stay crisp.
Storage notes
Store leftover steak, mushrooms, and spaghetti separately in airtight containers in the refrigerator for up to 3 days. For the best texture, reheat the steak gently in a skillet over low heat or let it come to room temperature and slice it into a salad or sandwich. Reheat the mushrooms and pasta with a splash of water or broth to loosen them. Keep guacamole covered tightly with plastic wrap pressed against the surface, and use it within 1 day for the best color and flavor. Food safety guidance from Nutrition.gov recommends refrigerating leftovers promptly and keeping them chilled until reheating or serving.
