INGREDIENTS
2 cups
baby arugula
3 tbsp
balsamic vinegar
4 cups
basil
1 tbsp
brown sugar
1 tbsp
extra virgin olive oil
1
garlic clove
1/2
juice of lemon
1/4 cup
parmesan cheese
6
portobello mushroom caps
4 servings
Salt & Pepper
1 lb
skirt steak
1/4 cup
unsalted pistachios