Steak With Arugula and Balsamic Mushrooms
Serves 4|
Hands-On Time:
15m
|
Total Time:
20m
Ingredients
- 2 tablespoons olive oil
- 1 pound flank steak
- kosher salt and black pepper
- 1 pound cremini or butter 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
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
- Cook steak 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 oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ 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.
Nutritional Information
- Per Serving
- Calories 319Calories From Fat 55%
- Fat 20g
- Cholesterol 59mg
- Carbohydrate 8g
- Sodium 552mg
- Protein 28g
- Fiber 2g
- Sugar 4g
What does this mean? See Nutrition 101.
Quick Tip
You can use almost any variety of mushrooms in this recipe. Try smoky shiitakes (discard the woody stems), mild oysters, or
a couple of juicy portobellos.
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