Cast Iron Steak, Mushroom, and Arugula Salad

makes 2 large or 4 smaller salads

This elevated salad comes together in less than 45 minutes with only a few dishes to wash at the end!

Ingredients:

for the dressing

2 Tablespoons balsamic vinegar

1 Tablespoon olive oil

1/2 teaspoon minced garlic

1/4 teaspoon (or to taste) salt

pepper

For the salad

8 ounces oyster mushrooms, chopped into 1 1/2″ pieces

12 ounce NY strip steak

1 Tablespoon avocado oil

1 Tablespoon butter

2 Cups arugula

1/4 – 1/2 of a small red onion, very thinly sliced

black pepper

shaved parmesan

Directions:

Heat a medium sized cast iron skillet over medium high heat with a drizzle of avocado oil. Add the oyster mushroom pieces and season with salt and pepper. Cook until most of the moisture has released, and the mushrooms are golden, and crisp around the edges. Remove mushrooms to a paper towel lined plate, return the cast iron skillet to the stove and add 1 Tablespoon of butter to the pan. Once the butter has melted, add the steak, searing the first side for about 4 minutes until a nice brown crust has formed. Flip and cook for another 3-4 minutes (depending on desired doneness). Remove from pan and let rest for 5 minutes while you assemble the salad.

Make the dressing:

Add olive oil, balsamic vinegar, garlic, salt and pepper to a small bowl or glass measuring cup. Whisk to combine and set aside.

In a large bowl toss together the arugula and the red onion, tossing with just enough dressing so that the vegetables are just coated. Thinly slice the steak against the grain and divide between plates. Top with shaved parmesan.