Mushroom-smothered steaks with arugula-walnut salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mushroom-smothered steaks with arugula-walnut salad

Mushroom-smothered steaks with arugula-walnut salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 630 Calories/Serving

30 Minutes

Buttery sautéed mushrooms and seared steaks are made for each other—literally: on a molecular level, nucleotides in the mushrooms act like salt on the amino acids in beef that give it umami richness. To up their flavor even more, we add a touch of sweet mirin, but for a strictly paleo version, use white wine instead.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce walnuts
  • 1 to 2 shallots
  • Peeled fresh garlic
  • Fresh rosemary
  • 10 ounces cremini mushrooms
  • Two 6-ounce top sirloin steaks
  • 2 tablespoons unsalted butter (optional)
  • 2 tablespoons mirin (optional)
  • Arugula dressing base (sherry vinegar - maple syrup)
  • 3 ounces baby arugula

Nutrition per serving

Calories 630, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 610mg (27% DV), Total Carb. 20g (7% DV), Fiber 3g (11% DV), Protein 42g
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the walnuts

Heat the oven to 200°F.
Spread the walnuts in an even layer on a sheet pan. Toast in the oven until lightly browned, 12 to 15 minutes; transfer to a plate to cool (leave the oven on for the steaks). While the walnuts toast, prepare the mushrooms.


Prep the mushroom ingredients

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
  • Thinly slice the mushrooms.


Cook the steak

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer the steaks to a heatproof plate to rest in the oven until ready to serve.


Cook the mushrooms

In the pan used to cook the steaks, over medium-high heat, warm the butter, if using, or 2 tablespoons oil. Add the shallot, garlic, and rosemary, season with salt, and cook until the shallots are lightly browned, 2 to 3 minutes. Stir in the mushrooms and cook until they release most of their moisture, 4 to 5 minutes. Add the mirin (or 2 tablespoons white wine or water); simmer until mostly evaporated, about 1 minute. Remove from the heat. Season to taste with more salt, if needed. While the mushrooms cook, prepare the salad.


Make the salad

In a bowl, combine the arugula dressing base with 1 tablespoon oil. Season to taste with salt and pepper. Add the arugula and walnuts and toss to coat. Season with more salt and pepper if needed.


Transfer the steaks to individual plates, top with the mushrooms and serve with the salad.


Chef's tip

If any juices collect on the plate while the steaks rest, add them to the mushrooms just before serving for an extra-beefy boost of flavor.