May 5, 2014

Flank Steak with Arugula & Mushrooms

Flank steak is one of my favorite cuts of beef.  It has the highest amount of protein & is the lowest in fat compared to most other steaks.  And it tends to be pretty cheap.  The most important thing to remember about flank steak is it has to be cooked hot and fast or it will turn out tough.  You can cook it under the broiler or, my favorite, on the grill.  I also have a wonderful beef marinade that works great with grilled flank steak.  But that is for another day.

1-2 pounds flank steak
olive oil
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. 

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