Summer Squash Escabèche with Mushrooms, Arugula and Steak

Recipe by Abra Berens, from Ruffage: A Practical Guide to Vegetables, Chronicle Books, 2019

Escabèche is the Spanish technique for cooking something and then cooling it in a vinaigrette. As the cells cool, they absorb the acidity deep into their walls, yielding a flavor that is a richer version of a light pickle. Escabèching works well with fish and poultry, as well as vegetables, because the acidity in the marinade helps stave off bad bacteria for an extra few days. This summer squash version can be kept in the refrigerator for weeks and turned into myriad dishes.

The acidity of the marinated squash cuts through the richness of the meat. If you want to avoid stove work, cook the mushrooms and squash on the grill and proceed with the recipe as written.

By Abra Berens / Photography By Ashley Swartzendruber | June 19, 2019

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.