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Steak with Arugula and Balsamic Mushrooms

Photo: Miha Matei
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 319
  • caloriesfromfat 55 %
  • protein 28 g
  • carbohydrate 8 g
  • sugars 4 g
  • fiber 2 g
  • fat 20 g
  • satfat 7 g
  • sodium 552 mg
  • cholesterol 59 mg

How to Make It

  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.