Mushroom-smothered steaks with arugula-walnut salad

Mushroom-smothered steaks with arugula-walnut salad

2
Servings
630
Cal/serving
30
Min
Paleo Gluten Free Dairy Free Soy Free

Buttery sautéed mushrooms and seared steaks are made for each other—literally: on a molecular level, nucleotides in the mushrooms act like salt on the amino acids in beef that give it umami richness. To up their flavor even more, we add a touch of sweet mirin, but for a strictly paleo version, use white wine instead.

Ingredients

  • 1 ounce walnuts
  • 1 to 2 shallots
  • Peeled fresh garlic
  • Fresh rosemary
  • 10 ounces cremini mushrooms
  • Two 6-ounce top sirloin steaks
  • 2 tablespoons unsalted butter (optional)
  • 2 tablespoons mirin (optional)
  • Arugula dressing base (sherry vinegar - maple syrup)
  • 3 ounces baby arugula

Instructions

1

Toast the walnuts

Heat the oven to 200°F.
Spread the walnuts in an even layer on a sheet pan. Toast in the oven until lightly browned, 12 to 15 minutes; transfer to a plate to cool (leave the oven on for the steaks). While the walnuts toast, prepare the mushrooms.

2

Prep the mushroom ingredients

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
  • Thinly slice the mushrooms.

3

Cook the steak

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer the steaks to a heatproof plate to rest in the oven until ready to serve.

4

Cook the mushrooms

In the pan used to cook the steaks, over medium-high heat, warm the butter, if using, or 2 tablespoons oil. Add the shallot, garlic, and rosemary, season with salt, and cook until the shallots are lightly browned, 2 to 3 minutes. Stir in the mushrooms and cook until they release most of their moisture, 4 to 5 minutes. Add the mirin (or 2 tablespoons white wine or water); simmer until mostly evaporated, about 1 minute. Remove from the heat. Season to taste with more salt, if needed. While the mushrooms cook, prepare the salad.

5

Make the salad

In a bowl, combine the arugula dressing base with 1 tablespoon oil. Season to taste with salt and pepper. Add the arugula and walnuts and toss to coat. Season with more salt and pepper if needed.

6

Serve

Transfer the steaks to individual plates, top with the mushrooms and serve with the salad.

7

Chef's tip

If any juices collect on the plate while the steaks rest, add them to the mushrooms just before serving for an extra-beefy boost of flavor.

Nutrition per serving: Calories: 630, Protein: 42 g, Total Fat: 43 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Carbohydrates: 20 g, Fiber: 3 g, Added Sugar: 2 g, Sodium: 610 mg

Contains: tree nuts

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