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Got to Be NC
Recipe by: Lisa Prince

Steak with Arugula and Balsamic Mushrooms

I found this great recipe in Real Simple Magazine and it has become a family favorite.  It is quick, easy and just a delicious way to enjoy a fresh salad through the spring and summer.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Beef

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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

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.

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 Portobello.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.