May 5, 2014
Flank Steak with Arugula & Mushrooms
1-2 pounds flank steak
salt & pepper
1 pound button mushrooms, washed, dried & quartered
2 bunches fresh arugula, thick stems removed & washed
1 Tablespoon balsamic vinegar
1/2 cup heavy cream
4 scallions, sliced
1. Heat the grill over medium-high heat. Prepare the steak by brushing with olive oil and sprinkle with salt & pepper. Repeat on other side. Grill steak over medium to medium-high heat. Cook for 4 to 5 minutes per side for a medium-rare steak or 7-8 minutes per side for a medium steak. Any longer than 10 minutes and the steak will be tough. Remove steak from the grill and allow it 'rest' for 10 minutes to seal in the juices. After resting, slice the steak against the grain as thin as possible. I usually use an electric knife or a very sharp serrated knife.
2. While the steak is resting, heat 2 Tablespoons of olive oil in a skillet. Add the mushrooms with a pinch of salt & pepper and sauté for 4 minutes or until brown, stirring occasionally. The mushrooms will instantly soak up the oil and begin to cook. Once you see the juices coming back out of the mushrooms, they are done. Quickly add half the arugula, then the balsamic vinegar. Stir until the arugula wilts. Turn off the heat under the skillet and add the cream. Stir until the cream is warm, about a minute.
3. On a platter, arrange the other half of the arugula. Top with the sliced steak then the mushroom cream. Sprinkle the sliced scallions on top. Serve immediately.
Posted by Julie