Summer Squash Escabèche w/Mushrooms, Arugula, and Steak

Name: Summer Squash Escabèche w/Mushrooms, Arugula, and Steak
Ingredients: ¼ cup (60 ml) apple cider vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Steak (any cut), 6 to 8 oz (170 to 230 g) per person; ¼ cup (60 ml) olive oil, plus more for the arugula; ¼ cup (60 ml) olive oil, plus more for the arugula; 1 Tbsp (15 g) brown sugar; ½ tsp (3 g) salt; 3 to 4 summer squash (40 oz | 1.2 kg) summer squash, cut into long planks or ¼-inch (6-mm) slices; 3 to 4 summer squash (40 oz | 1.2 kg) summer squash, cut into long planks or ¼-inch (6-mm) slices; 6 oz (170 g) mushrooms (any variety), sliced; 1 bag (4 oz | 115 g) arugula

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

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.

Ingredients

Steak (any cut), 6 to 8 oz (170 to 230 g) per person
Salt and freshly ground black pepper

Main course
Garnish
Summer
Gluten-free

Method

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 mostly 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.