Recipe courtesy of David Burtka
Episode: Barefoot in L.A.
Total:
3 hr 10 min
Active:
35 min
Yield:
3 servings
Level:
Easy
Total:
3 hr 10 min
Active:
35 min
Yield:
3 servings
Level:
Easy

Ingredients

For the Steaks:
For the Salad:
Oven-Dried Tomatoes:

Directions

Watch how to make this recipe.

For the Salad:

For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.

Place the mixture on a sheet pan and coat all sides of the steaks with the rub.

Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.

For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.

Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.

Oven-Dried Tomatoes:

Preheat the oven to 300 degrees F.

Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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