Steak with Sautéed Mushrooms, Spaghetti, Tortilla Chips, and Guacamole

This dinner brings together a pan-seared steak, tender sautéed mushrooms, a simple spaghetti side, and tortilla chips with fresh guacamole for crunch and contrast. It feels special enough for guests, but the steps stay straightforward for a weeknight.

Recipe at a glance

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 20 minutes
• Rest time: 3 minutes
• Total time: 43 minutes

Ingredients

• 1 1/2 pounds steak, such as sirloin, strip, or ribeye, cut into 4 portions
• 1 1/2 teaspoons kosher salt, plus more for pasta water
• 1 teaspoon black pepper
• 1 tablespoon neutral oil, plus 1 teaspoon more if needed
• 2 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 8 ounces spaghetti
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan, optional
• 1 cup tortilla chips
• 2 ripe avocados
• 2 tablespoons finely chopped red onion
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• 1 small tomato, seeded and diced, optional
• Pinch of salt
• Pinch of cumin, optional

Instructions

1. Make the guacamole first so it can sit while you cook. In a medium bowl, mash the avocados with red onion, lime juice, cilantro, salt, and cumin if using. Stir in tomato if you like a little extra freshness. Keep it slightly chunky for the best texture. Press plastic wrap directly on the surface if it will wait a few minutes.
2. Bring a large pot of salted water to a boil and cook the spaghetti until just tender, about 9 to 11 minutes. You want it al dente, with a little bite in the center. Drain, then toss with olive oil and Parmesan if using. Cover lightly to keep warm.
3. While the pasta cooks, pat the steak dry and season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat. Add the oil. When it shimmers, add the steak and sear until browned, about 3 to 5 minutes per side depending on thickness. For a medium doneness cue, cook to 145°F internal temperature, then rest the steak for 3 minutes before slicing, as recommended by FoodSafety.gov. Transfer to a plate and rest.
5. Reduce the heat to medium. Add the butter to the same skillet. Stir in the mushrooms and cook for 4 to 6 minutes, until they release their liquid and then turn golden at the edges. Add the garlic and thyme and cook for 30 seconds more, just until fragrant. The mushrooms should look glossy and tender, not watery.
6. Slice the rested steak against the grain. If you see juices on the cutting board, pour them back over the meat.
7. To serve, twirl the spaghetti onto plates, add steak slices, and spoon the mushrooms over the top. Add a handful of tortilla chips and a scoop of guacamole on the side for crunch and brightness.

Tips, serving ideas, and variations

Use any steak cut that cooks well in a skillet. If you prefer a leaner meal, sirloin works nicely; if you want a richer bite, strip or ribeye are excellent choices. For a little extra flavor, finish the mushrooms with a splash of beef broth in the pan and let it reduce before serving.

If you want to keep the plate simple, skip the Parmesan and serve the spaghetti tossed only with olive oil, salt, and pepper. The guacamole also doubles as a creamy dip for the tortilla chips, so the side plate feels complete without extra work.

For a vegetable swap, add a handful of baby spinach to the mushrooms during the last minute of cooking and let it wilt.

Storage notes

Store leftover steak, mushrooms, and spaghetti in separate airtight containers in the refrigerator within 2 hours. For best quality, use leftovers within 3 to 4 days. Reheat the steak gently so it stays tender; a low skillet or short microwave burst works better than high heat. The guacamole is best fresh, but if you need to save it, press wrap directly onto the surface and refrigerate for up to 1 day. If it darkens a little on top, scrape that layer off and stir before serving.

If you have extra tortilla chips, keep them in a sealed bag or container at room temperature so they stay crisp.

Sources

• FoodSafety.gov Safe Minimum Internal Temperatures
• Nutrition.gov Safe Food Storage