Steak With Arugula And Balsamic Mushrooms

• 2 tablespoons olive oil
• 1 pound flank steak
• Kosher salt and black pepper
• 1 pound cremini or button mushrooms, quartered
• 1 tablespoon balsamic vinegar
• 1/4 cup heavy cream
• 2 bunches arugula, thick stems removed (about 6 cups)
• 4 scallions, thinly sliced

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
2. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the mushrooms and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream.
3. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.
4. You can use almost any variety of mushroom in this recipe. Try smoky shiitakes (discard the woody stems), mild oysters, or a couple of juicy portobellos.

olive oil, kosher salt, cremini, balsamic vinegar, heavy cream, bunches arugula, scallions

Taken from www.myrecipes.com/recipe/steak-with-arugula-balsamic-mushrooms (may not work)