Warm Mushroom and Arugula Salad with Balsamic Strip Loins

Ingredients - Marinade

• 2 6 oz strip loin steaks
• 1/4 cup Extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1 Tbsp minced garlic
• 1/2 tsp kosher salt 
• 1/2 tsp pepper
• 1/2 tsp Italian seasoning

Salad

• 4 cups baby arugula
• 1 diced tomato
• 8 sliced button mushrooms
• 1/4 cup extra virgin olive oil, divided
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp balsamic vinegar

Directions

1. Place the steaks into a ziplock bag. Mix the marinade ingredients and pour over all. Seal well and refrigerate for 6-8 hours.
2. Bring the steaks to room temperature and grill 5-6 minutes per side. Let the steaks rest while you make the salad.
3. Mix the tomato with the arugula
4. Saute the mushrooms over medium high heat in 1/8 cup extra virgin olive oil saving the remaining olive oil to finish.
5. When the mushrooms have begun to release their water add the salt and pepper. 
6. Add the balsamic vinegar, the remaining olive oil, and the garlic. Toss until the garlic is fragrant and then pour the warm dressing over the arugula and tomatoes.
7. Divide the salad into halves on two plates. Serve each steak, thinly sliced over all.