Steak With Arugula and Balsamic Mushrooms





2 tbsp olive oil
1 lb flank steak
1 tsp kosher salt, divided
1 lb cremini or button mushrooms, quartered
1 tbsp balsamic vinegar
14 cup heavy cream
2 bunch arugula, thick stems removed (about 6 cups)
4 scallion, thinly sliced
34 tsp black pepper, divided




  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
  2. Cook steak to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  3. Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream.
  5. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.

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