Photo by: Photo: Miha Matei

Steak with Arugula and Balsamic Mushrooms

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • 1 pound flank steak
  • none Kosher salt and black pepper
  • 1 pound cremini or button mushrooms, quartered
  • 1 tablespoon balsamic vinegar
  • 1/4 cup heavy cream
  • 2 none bunches arugula, thick stems removed (about 6 cups)
  • 4 none scallions, thinly sliced


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.

Nutritional Information

Amount per serving
  • Calories: 319none
  • Calories from fat: 55%
  • Protein: 28g
  • Carbohydrate: 8g
  • Sugars: 4g
  • Fiber: 2g
  • Fat: 20g
  • Saturated fat: 7g
  • Sodium: 552mg
  • Cholesterol: 59mg

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Steak with Arugula and Balsamic Mushrooms Recipe