Sometimes you just want MEAT and by meat I mean steak. Don’t get me wrong I love chicken, but sometimes, I really just want something a bit richer, more flavorful and dare I say satisfying? We’ve all had a great steak at a steakhouse, but it’s pretty intimidating to make at home. I also used to struggle with what to serve with steak; potatoes, creamed spinach? That just seems so boring and old fashioned. In comes this recipe to liven things up! Steak served thinly sliced, rather than as one thick slab and quinoa cooked in beef broth rather than plain water really modernizes the classic ‘meat and potatoes’ meal and adds a bit of sophistication. This garlic mushroom quinoa is more than just a side dish, it could be a main dish on its own. The hearty flavor from the beef broth and the rich taste of the mushrooms really makes it stand up to the steak and the fresh arugula gives it some extra pop to come together as complete dinner. Don’t forget to use the steak cooking technique outlined in our previous post “The Perfect Steak! to ensure you get the perfect steak.
I’d highly recommend using a steady cast iron skillet as it will give you the best flavor and sear. If you are looking to buy one I’d recommend this:
Lodge Seasoned Cast Iron Skillet – 12 Inch Ergonomic Frying Pan with Assist Handle
Onto the recipe:
Steak with Garlic Mushroom Quinoa & Arugula
Ingredients
- 12 - 16 oz Steak - I used a ‘top round’ cut; lean flavorful and not too expensive
- 1 cup Quinoa
- 2 cups Beef broth I use 2 bullion cubes instead
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 pound Cremini mushrooms thinly sliced
- 5 cloves Garlic minced
- 8 oz Fresh Arugula Or mix of Arugula & Baby Spinach
- Salt and freshly ground black pepper to taste
- Adobo seasoning optional
- Grated Parmesan to taste optional
Instructions
- Preheat your oven to 350 degrees fahrenheit
- Slice the mushrooms and remove the stems. Mince garlic and rough chop the arugula & set aside. Dissolve 2 bullion cubes in 2 cups hot water, or set aside 2 cups of beef broth
- Take out your steak, pat it dry and season with salt, pepper & adobo (see our ‘The Perfect Steak’ post for details on getting that ideal sear)
- In a saute pan heat one tablespoon of butter and one tablespoon of olive oil. Once the mixture starts to get bubbly place your steak in the hot pan and allow it to sear on each side for 4 to 5 minutes each. You’re looking for a nice, crisp, golden brown color.
- Transfer your steak to the oven in an oven safe pan, but don’t clean the pan you cooked your steak in, you’ll be cooking the mushrooms and quinoa in it.
- Let your steak continue to cook in the oven until it reaches your desired level of doneness. I prefer my steak medium rare. For a 12-16oz steak this will be about 10 to 15 minutes, but it’s best to check doneness using a meat thermometer using the below guidelines:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees FMedium: 140 to 145 degrees FMedium Well: 150 to 155 degrees FWell Done: 160 degrees F and above - In your original saute pan add another tablespoon of olive oil and toss in the garlic. When the garlic is fragrant add in the mushrooms and let them saute. After a few minutes add in a few tablespoons of water to ‘deglaze’ the pan.
- Let the mushrooms cook until the are still firm but tender and transfer to a bowl leaving the liquid in the pan.
- Add your two cups of broth to the saute pan along with the quinoa. Bring the quinoa to a boil over medium to high heat. Reduce the heat to low and cover and then simmer 15-20 minutes or until quinoa is tender and most of the liquid in the pan has been absorbed.
- Once your steak has reached the desired temperature remove it from the oven and let it rest at least another 5 to 10 minutes. You want to let the meat rest as it will lose less juice when its cut and it will be juicier and tastier when you eat it.
- Fluff the finished quinoa with a fork and then add the mushrooms back to the pan with the chopped arugula.
- Allow the quinoa, mushrooms and arugula flavors to mix and the arugula to wilt and lightly cook then remove from the stove.
- Slice your steak and serve! Add some parmesan on top for some extra flavor if desired.
