1. Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, for about 8 minutes or until onion softens and mushrooms are lightly caramelized and liquid has evaporated. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside. 2. Rub steaks with salt and pepper to taste. Lightly oil cast-iron skillet or grill and cook over medium-high heat (in a closed barbecue) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. 3. Transfer to cutting board and let rest for 5 minutes. Cut steaks in half crosswise 4. Brush insides of rolls with mustard, spoon mushroom mixture into rolls and add steaks. Top with chèvre and arugula.

Steak Sandwich with Pan-Fried Mushrooms and Chèvre

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Grilling Steak