Summer Squash Escabèche with Mushrooms, Arugula and Steak
Ingredients
- Steak (any cut), 6 to 8 ounces per person
- Salt
- Ground black pepper
- ¼ cup apple cider vinegar
- ¼ cup olive oil, plus more for the arugula
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 3-4 summer squash, (40 ounces), cut into long planks or ¼-inch slices
- 6 ounces mushrooms (any variety), sliced
- 1 bag arugula (4 ounces)
Instructions
- Season the steak liberally with salt and pepper. Whisk together the vinegar, oil, brown sugar and salt. Panfry the summer squash until golden brown (this will most likely need to be done in batches). When the squash is cooked, immediately dress with some of the vinegar mixture and allow to cool. Panfry the mushrooms until crispy. Grill the steak to your desired doneness. Dress the arugula lightly with olive oil and a pinch of salt. Combine the squash and mushrooms. Serve the steak topped with the squash mixture and the arugula.
