Steak with Arugula and Balsamic Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons olive oil |
1 pound flank steak |
kosher salt and black pepper |
1 pound cremini or button mushrooms, quartered |
1 tablespoon balsamic vinegar |
1/4 cup heavy cream |
2 bunches arugula, thick stems removed (about 6 cups) |
4 scallions, thinly sliced |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the mushrooms and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions. Substitution: You can use almost any variety of mushroom in this recipe. Try smoky shiitakes (discard the woody stems), mild oysters, or a couple of juicy portobellos.
|
|