Dinner Tonight: Steak Salad with Balsamic and Wilted Arugula
The recipe Dinner Tonight: Steak Salad with Balsamic and Wilted Arugula can be made in about 45 minutes. This recipe makes 4 servings with 524 calories, 37g of protein, and 38g of fat each. For $4.53 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 111 fans. It works well as a main course. If you have shallots, balsamic vinegar, steak, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and ketogenic diet. Overall, this recipe earns an amazing spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Steak Tagliata with Arugula, Dinner Tonight: Curried Egg Salad with Arugulan and Pistachios, and Dinner Tonight: Apple, Arugula, and Pancetta Salad with Quail Eggs.
Servings: 4
Ingredients:
6 ounces baby arugula, washed well
2 tablespoons good balsamic vinegar, plus more for garnish
4 cloves of garlic, sliced
3 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
4 tablespoons olive oil, plus more as needed
Shaved parmesan, to garnish
1 sprig rosemary, leaves removed and chopped
salt and pepper
2 small shallots, cut into ribbons
1 pound steak, cut crosswise into thin slices
Equipment:
frying pan
bowl
Cooking instruction summary:
Procedures 1 In a large (14-inch) skillet, heat 2 tablespoons of the olive oil over medium until shimmering. Add the shallots, garlic, and rosemary and cook until translucent. Add the mushrooms, season with salt and pepper, and cook until soft and beginning to caramelize. Scrape the mushroom mixture into a bowl. 2 Add the remaining two tablespoons of olive oil to the pan and heat over high until shimmering. Add the beef slices, season with salt, and spread out onto a single layer (work in batches if there's not enough room). Cook until there's no visible red. 3 Return the mushroom mixture to the pan to heat through, then add the balsamic vinegar, tossing well to coat. Season to taste with salt and pepper. Off the heat, add the arugula, tossing until just starting to wilt, then transfer to plates. Top with shards of shaved Parmesan and more balsamic vinegar, if desired.
Step by step:
1. 1
2. In a large (14-inch) skillet, heat 2 tablespoons of the olive oil over medium until shimmering.
3. Add the shallots, garlic, and rosemary and cook until translucent.
4. Add the mushrooms, season with salt and pepper, and cook until soft and beginning to caramelize. Scrape the mushroom mixture into a bowl.
5. 2
6. Add the remaining two tablespoons of olive oil to the pan and heat over high until shimmering.
7. Add the beef slices, season with salt, and spread out onto a single layer (work in batches if there's not enough room). Cook until there's no visible red.
8. 3
9. Return the mushroom mixture to the pan to heat through, then add the balsamic vinegar, tossing well to coat. Season to taste with salt and pepper. Off the heat, add the arugula, tossing until just starting to wilt, then transfer to plates. Top with shards of shaved Parmesan and more balsamic vinegar, if desired.
Nutrition Information:
covered percent of daily need
