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Balsamic steak stuffed portobellos with pistachio pesto

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

6

portobello mushroom caps

1 tbsp

extra virgin olive oil

salt & pepper

1 lb

skirt steak

3 tbsp

balsamic vinegar

1 tbsp

brown sugar

1

garlic clove, minced

2 cups

baby arugula

4 cups

basil

1/4 cup

unsalted pistachios

1/4 cup

grated parmesan cheese

1

garlic clove

juice of 1/2 a lemon

1/4 cup

extra virgin olive oil

salt & pepper