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Prep
Difficulty
Medium
Time
Estimate
30 mins
Prepare each individual ingredient. Sear the steak. Set aside, covered. Saute the sliced mushrooms in the same pan. In a separate pan, sear the prosciutto in the olive oil. Slice the steak. Toss with the mushrooms over medium-high heat and finish the salad.
New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.
Strips of portobellos are sauteed with olive oil and balsamic and placed on arugula until it wilts and sighs. If vegan or dairy-free omit the Parmesan, simply double the walnuts and use olive oil instead of butter.
Crunchy prosciutto adds a salty balance to garden sweet snap peas.
