I was looking at Whloe Foods Market web site and found this.
It looks really good.

Mushroom topped steaks with a side of bow tie noodles and a bright
cucumber tomato salad combine for a perfect meal one evening and then
becomes a deliciously hearty pasta salad for the next.

Serves 4 for a complete dinner and 4 for next day meal salad


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Blue Cheese Steak Dinner To Bow Tie Salad

beef, salads/salad dressings

6 small new york strip steaks, about 1/3 to; 1/2 pound each
1 cup sesame vinaigrette dressing
3 cups thinly sliced organic cucumbers,; divided use
2 cups cherry or grape tomatoes, cut in; half and divided
1/4 cup plus 1/3 cup blue cheese
1/4 cup plus 1/2 cup balsamic vinaigrette; dressing or to taste
1 lb sliced organic mushrooms or small; button mushrooms
2 tb extra virgin olive oil
sea salt, to taste
ground pepper, to taste
splash of worcestershire sauce
pinch of cayenne pepper
1 lb (16-oz) package bow tie noodles

----For Blue Cheese Steak----
Marinate the Steak for 2 hours or overnight in the sesame vinaigrette
Reserve 1 cup sliced cucumbers, 1 cup cherry tomatoes, 1/3 cup blue
cheese, and 1/2cup balsamic vinaigrette for tomorrow's salad.

For Cucumber and Cherry Tomato Salad:
Combine the remaining cucumbers, cherry tomatoes, 1/4 cup blue cheese
and 1/4 cup balsamic vinaigrette in a bowl with a lid. Let this
marinate in the refrigerator for a couple of hours to overnight.

In a large skillet, sauté mushrooms in olive oil with salt, pepper,
Worcestershire sauce, and cayenne over high heat, stirring frequently,
for about 6 to 8 minutes, or until mushrooms have given up their
liquid and pan is dry but mushrooms are not sticking. Reserve 1 cup of
the cooked mushrooms for tomorrow's salad.

For Bow Tie Noodles:
Cook the bow tie noodles according to package direction. Once cooked,
reserve 4 cups for tomorrow's salad. (To keep the pasta from sticking
together in the refrigerator, toss it with a little extra virgin olive
oil).

As the pasta is cooking, grill the steaks, turning once, to desired
doneness. Let the steaks rest a few minutes before serving. Reserve 2
steaks for tomorrow's salad.

For dinner, serve steaks topped with sautéed mushrooms along with bow
tie noodles (seasoned to your preference), and the cucumber and cherry
tomato salad.

For Bow Tie Salad:
Thinly slice the two remaining steaks. In a large bowl, combine
remaining bow tie noodles with sliced steak. Add reserved cucumbers,
cherry tomatoes and the 1/3 cup blue cheese. Stir in the reserved
mushrooms. Toss salad with reserved ½ cup balsamic vinaigrette.

Nutrition Info
Dinner #1
Blue Cheese Steak with Sautéed Mushrooms:
Per serving (260g-wt.): 440 calories (210 from fat), 24g total fat, 5g
saturated fat, 49g protein, 7g total carbohydrate (less than 1g
dietary fiber, 5g sugar), 95mg cholesterol, 590mg sodium

Cucumber & Cherry Tomato Salad:
Per serving (128g-wt.): 90 calories (60 from fat), 7g total fat, 2g
saturated fat, 3g protein, 5g total carbohydrate (less than 1g dietary
fiber, 3g sugar), 5mg cholesterol, 270mg sodium

Bowtie Noodles (does not include seasoning):
Per serving (140g-wt.): 220 calories (10 from fat), 1.5g total fat, 0g
saturated fat, 8g protein, 43g total carbohydrate (3g dietary fiber,
1g sugar), 0mg cholesterol, 0mg sodium

Dinner #2
Bow Tie Salad with Sliced Steak:
Per serving (344g-wt.): 490 calories (150 from fat), 16g total fat,
4.5g saturated fat, 33g protein, 50g total carbohydrate (3g dietary
fiber, 6g sugar), 55mg cholesterol, 470mg sodium

Contributor: Whole Foods Market

** Exported from Now You're Cooking! v5.69 **

Koko
A Yuman being on the net
(posting from San Diego)