Teriyaki Steak with Sautéed Vegetables & Angel Hair
The best way to wrap up a long week is steak and a glass of wine. This is a quick steak dinner that will impress.
4-6 small steak fillets
Salt & Pepper
5-6 mushrooms – Sliced
4-5 stalks of asparagus – Chopped into 1” pieces
1/2 onion – Julienned
3 tablespoons Olive Oil
Angel Hair Pasta w/ Béchamel Sauce:
4 Nests of Angel Hair Pasta
1/4 cup of Butter
1/4 cup of Flour
2 1/4 cups of Milk
1/2 tablespoon Salt
Sandwich the fillets between 2 pieces of plastic wrap and lightly pound until steak is flatter and tenderized. In a sealable bag place steak, add teriyaki to bag until meat is almost covered. Set aside to marinate. Melt 1/4 cup of butter in a saucepan. Once melted remove from heat, whisk in flour. Slowly add milk, stirring with wooden spoon. Return to medium heat, stirring constantly until boiling, Once boiling add salt and reduce heat to low. Stir occasionally for 20 minutes until sauce is thickened. Bring a pot of salted water to a boil for pasta and cook according to directions. Heat 3 tablespoons of oil in a saucepan, sauté vegetables until cooked. Plate pasta, sauce, steak, and top with sautéed veggies.