This is the kind of dinner I make when I want steakhouse vibes but with something fresh on the plate too.
The steak gets a good sear and then a spicy mushroom marinara on top that tastes way fancier than how easy it is.
Baby portabellas, onion, and garlic get chopped up small and cooked down with marinara and a little broth until it is thick and savory.
On the side there is a pear arugula salad with sweet pear slices, crunchy walnuts, and salty blue cheese.
The peppery arugula and the rich steak together is just so good, and the salad keeps the whole plate from feeling heavy.
Its my pick for date night at home or any time I want to treat myself without a lot of fuss.
It lands right next to my Spicy Shrimp Panzanella, Shrimp Tostada Salad, Roasted Tomato Caprese Summer Rolls, and Pesto Fish with Tomato Bake when I want a dinner that feels a little special.
What Is Spicy Mushroom Marinara
It is a quick chunky sauce made from baby portabella mushrooms, onion, and garlic chopped small and cooked down with marinara.
A little chicken broth loosens it and a pinch of red pepper flakes gives it the gentle heat that makes it spicy.
What Goes On The Plate
How To Make Steak With Mushroom Marinara And Pear Salad
1. Chop the mushrooms, onion, and garlic
Add the baby portabellas, onion, and garlic to a food processor.
Pulse until everything is chopped small and even, this is the base for the marinara.
2. Season the steaks
Pat the steaks dry and season both sides with kosher salt and pepper.
Let them sit a few minutes so the salt sinks in while the pan heats.
3. Sear the steaks
Heat a little olive oil in a skillet over medium high heat and lay the steaks in.
Sear them on both sides until they are browned and cooked the way you like, then set them aside to rest.
4. Cook the mushroom marinara
Add the chopped mushroom mixture to a pan and cook until it softens and browns.
Pour in the chicken broth and marinara, add the red pepper flakes, and let it simmer until thick.
5. Stir in the parsley
Chop the fresh parsley and stir most of it into the marinara.
It brightens up the sauce and makes it smell amazing.
6. Slice the pears
Cut the ripe pear into thin slices for the salad.
Leave the skin on, it adds a little color and holds the slices together.
7. Crumble in the blue cheese
Crumble the blue cheese over the sliced pears.
The sharp, salty cheese is what makes this salad feel grown up.
8. Add the walnuts and arugula
Pile the arugula into a big bowl and add the pears and blue cheese.
Scatter the chopped walnuts over the top for crunch.
9. Toss the salad
Drizzle the dressing over the salad and toss it gently.
Go light so the arugula stays bright and the pears do not break up.
10. Slice the steak
Once the steak has rested, slice it against the grain into thick pieces.
Resting first keeps all the juices in the meat instead of on the board.
11. Top with marinara and parmesan
Lay the sliced steak on a plate and spoon the mushroom marinara over the top.
Finish with a good shower of grated parmesan cheese.
12. Serve it up
Set the pear arugula salad right next to the steak and serve it all together.
The fresh salad and the rich steak are made to share a plate.
Little Things That Help
Pat the steaks dry before they hit the pan so they sear instead of steam.
Let the steak rest before you slice it so it stays juicy.
Toss the salad right before serving so the arugula stays crisp and bright.
Easy Swaps To Try
Any quick cooking steak works here, like sirloin, strip, or ribeye.
Swap the blue cheese for goat cheese or feta if blue cheese is too sharp for you.
Use pecans or almonds in place of the walnuts if that is what you have.
How Spicy To Make It
The red pepper flakes are easy to dial up or down to your taste.
Start with a small pinch, you can always add more once the marinara is simmering.
Steak Dinner Questions
How do I know when the steak is done?
Use a thermometer if you can, about 130 to 135 degrees F for medium rare, and remember it keeps cooking a little while it rests.
Can I make the mushroom marinara ahead?
Yes, cook it ahead and reheat it gently, adding a splash of broth if it gets too thick.
What pear works best?
A ripe but firm pear like Bartlett or Anjou slices clean and holds up in the salad.
Do I have to use a food processor for the mushrooms?
No, you can chop the mushrooms, onion, and garlic small by hand, it just takes a few more minutes.
What can I use instead of blue cheese?
Crumbled goat cheese, feta, or even shaved parmesan all work if blue cheese is not your thing.
Is this a gluten free dinner?
It is, just check that your marinara and broth are labeled gluten free to be sure.
Storing The Leftovers
Keep the steak and mushroom marinara in covered containers in the fridge for up to 3 days.
Warm them gently so the steak stays tender and does not overcook.
Store the salad undressed and add the dressing fresh when you are ready to eat.
Steak with Mushroom Marinara and Pear Salad
- 2 boneless steaks (about 12 oz each), such as strip or ribeye
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 8 ounces baby portabella mushrooms
- 1/2 yellow onion
- 2 cloves garlic
- 1 cup marinara sauce
- 1/2 cup chicken broth
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated parmesan cheese
- 4 cups baby arugula
- 1 ripe pear, thinly sliced
- 1/3 cup walnuts, chopped
- 1/3 cup blue cheese crumbles
- 2 tablespoons vinaigrette, or olive oil and lemon
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Seared steak topped with a chunky spicy mushroom marinara and grated parmesan, served with a fresh pear arugula salad with walnuts and blue cheese.
Instructions
1. Add the baby portabella mushrooms, onion, and garlic to a food processor and pulse until finely chopped.
2. Pat the steaks dry and season both sides with kosher salt and pepper.
3. Heat 1 tablespoon olive oil in a skillet over medium high heat and sear the steaks on both sides to your liking, then set aside to rest.
4. Add the chopped mushroom mixture to a pan with the remaining oil and cook until softened and browned.
5. Pour in the chicken broth and marinara, add the red pepper flakes, and simmer until thick, then stir in most of the parsley.
6. Thinly slice the pear and crumble the blue cheese over it.
7. Add the arugula, pears, and blue cheese to a bowl, scatter the walnuts on top, drizzle with dressing, and toss gently.
8. Slice the rested steak against the grain.
9. Plate the steak, spoon the mushroom marinara over the top, and finish with grated parmesan.
10. Serve with the pear arugula salad alongside.
Notes
Pat the steaks dry before searing so they brown instead of steam.
Let the steak rest before slicing so it stays juicy.
Adjust the red pepper flakes up or down for how spicy you like the marinara.
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