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