Wednesday, February 3, 2010
Last Night's Dinner
Unable to face another salad, but unwilling to throw out half a box of baby arugula from the IGA, I decided to wilt the greens with some mushrooms and to serve the mixture alongside some broiled skirt steak. The elements came together nicely, and the dish disappeared from the platter in minutes. Here is the recipe:
Skirt Steak with Mushrooms and Arugula
For the steak:
1 pound skirt steak
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sugar
For the vegetables:
2 tablespoons unsalted butter
3 shallots, thinly sliced
8 ounes cremini mushrooms, sliced thin
8 ounces shiitake mushrooms, stemmed and sliced thin
Ground black pepper
4 cups baby arugula
1. Marinate the steak: Combine the vinegar, soy sauce, and sugar in a zipper lock bag. Add the steak, seal the bag, and turn several times to coat. Set aside for 15 minutes.
2. Cook the vegetables: Melt the butter over medium heat in a large skillet. Add the shallots and cook until just softened, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until the liquid they give off is evaporated, 5 to 7 minutes. Stir in the arugula until wilted. Cover and keep warm.
3. Heat the broiler to high. Remove the steak from the marinade and place it on a broiler pan. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board, let rest for 5 minutes, slice, and serve alongside the mushrooms and arugula.