Name: Ribeye Steak with Roasted Mushroom & Sun-Dried Tomato Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 0.68 kg cremini mushrooms; 1 small pkg fresh basil; 6 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 1.02 kg ribeye steak; 2 shallots; 12 sun-dried tomatoes, oil-packed; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Ribeye Steak with Roasted Mushroom & Sun-Dried Tomato Arugula SaladRibeye Steak with Roasted Mushroom & Sun-Dried Tomato Arugula Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

0.68 kg cremini mushrooms

1 small pkg fresh basil

6 cloves garlic

1 ½ lemons

85 g Parmesan cheese

1.02 kg ribeye steak

2 shallots

12 sun-dried tomatoes, oil-packed

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Quarter mushrooms and transfer to a large baking sheet pan.

Peel and mince garlic; add to the baking sheet with the mushrooms. Drizzle with oil and vinegar, then season with salt and pepper. Stir to combine and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring once, until mushrooms are browned and tender, 18-20 minutes.

Meanwhile, zest and juice lemons into a large bowl. Add additional oil, Dijon, honey, salt, and pepper. Whisk to combine the dressing and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add steak and grill until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Meanwhile, peel, halve, and slice shallots crosswise into thin half-moons. Roughly chop sun-dried tomatoes. Place both in a small bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the shallot and sun-dried tomato.

Finely grate Parmesan. Add to the bowl and stir to combine.

Once the mushrooms are tender, remove from oven and top with the Parmesan mixture. Return to the oven and continue to roast until Parmesan has melted, 4-5 minutes more.

Meanwhile, thinly slice steak.

Once the Parmesan has melted, remove mushrooms from oven. Add to the bowl with the dressing, along with the arugula, and toss to combine the salad.

To serve, divide salad between plates or bowls and top with steak. Enjoy!

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