When it comes to elegant dinners, there’s something about steak that just works—and here, we’re making a classic even classier, pairing juicy steaks with a rich balsamic vinegar reduction and hearty cremini mushrooms. The final touch? Creamy whipped goat cheese.
1 lemon, divided
6 ounces cremini mushrooms
2 cloves garlic
⅛ ounce parsley
⅛ ounce thyme
¼ cup balsamic vinegar
¼ cup edamame
1 ounce crumbled goat cheese
3 tablespoons heavy cream
3 ounces baby arugula
10″ medium pan
Cutting meat against the grain ensures tenderness. Here’s how to do it.
Cooking for a special dinner? Here’s our casual wine pairing: Grab a powerful yet smooth and refined red like Syrah, whose earthy and slightly peppery flavors will highlight the same in the mushrooms and arugula.
Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5–7 minutes per side. Transfer steaks to a plate or cutting board, cover loosely with foil, and set aside to rest. Reserve juices in pan, off heat, for Step 3.
While steaks sear, halve lemon. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Mince garlic. Peel shallot, halve, and thinly slice. Rinse remaining produce. Roughly chop parsley and thyme leaves, keeping herbs separate and discarding stems. In a large bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to make dressing.
Place pan from steaks over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add garlic, shallot, and thyme. Cook, stirring, until softened and fragrant, 2–3 minutes.
Add another 1 tablespoon olive oil to pan with aromatics, still over medium high. When oil is shimmering, add mushrooms and cook, stirring, until just golden, 8–10 minutes (skip to Step 5—but don’t forget to come back!). Then, add balsamic vinegar and edamame and cook, stirring, until thickened and reduced by half, 2–3 minutes. Add juice of remaining lemon and season with ¼ teaspoon salt and pepper. Remove from heat.
While mushrooms cook, in a medium bowl, whisk together goat cheese and heavy cream until smooth. Taste and season with salt and pepper as desired. Set aside. Pat arugula dry with paper towel, add to large bowl with dressing, and toss to coat.
Cut steaks against the grain into ¼-inch slices (see recipe tip). Divide arugulabetween serving plates. Spoon over balsamic mushrooms and edamame, then top with sliced steak. Add dollops of whipped goat cheese and garnish with parsley. Cheers to you!
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