2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.
Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.
--Adapted from Real Simple magazine