This is my husband’s favorite meal, and with good reason! Sweet and sour balsamic vinegar and smooth cream come together with crisp, golden brown mushrooms atop juicy steak… ::wipes drool off of keyboard:: Luckily, it’s also incredibly easy to make, and can easily be prepared for a quick weeknight dinner!

It’s kind of a salad, kind of not– you decide! Either way, it’s delicious! Be sure to let both the steak and the mushrooms cook undisturbed for a bit for the best color and flavor!

Easy Steak, Arugula, and Creamy Balsamic Mushroom Sauce

Steak + Creamy Balsamic Mushroom Sauce Recipe

Print Recipe

Steak + Creamy Balsamic Mushroom Sauce

Servings: 4 Servings

Ingredients

1 lb mini potatoes, halved
olive oil
Salt
Black pepper
3 lbs trimmed new york strip steak
2 tbsp butter
8 oz cremini mushrooms, sliced
1 cup heavy cream
½ cup balsamic vinegar
4 oz baby arugula
1 small shallot, sliced thin

Instructions

Heat the oven to 400F with the rack in the lowest position. On a rimmed baking sheet, toss the potatoes with 2 tbsp olive oil, 1/4 tsp salt, and black pepper to taste, and spread in a single, even layer. Roast the potatoes for 30 minutes, stirring once during cooking.
Meanwhile, pat the steaks dry all over with paper towels. Heat a large stainless steel or cast iron pan over high heat. Season the steaks generously with salt and pepper just before adding to the pan. Sear, undisturbed, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board and allow to rest 10 minutes before slicing thinly across the grain.
Reduce heat to medium and melt the butter. Add the mushrooms, season with salt and pepper, and toss to coat. Pat the mushrooms out in an even layer, and allow to brown undisturbed for 10-12 minutes. (There will be quite a bit of moisture released by the mushrooms initially. Wait for this moisture to evaporate completely, and then a bit longer before stirring. This will produce a golden brown, flavorful mushroom!) Then stir, and brown a bit more until mushrooms are cooked to your liking. Add the balsamic vinegar and cream, simmer, and allow to reduce until the mixture coats the back of a spoon, about 5-8 minutes.
To serve, spread the arugula on a plate, drizzle with olive oil and season with salt and pepper. Top with the potatoes, sliced shallots, sliced steak, and creamy balsamic mushroom sauce.