Ingredients
Mushrooms / Steak
1 lb of skirt steak]
Spice Rub for Mushrooms (or skirt steak)
Caramelized Onion & Corn
1 red onion
1 cup frozen corn
Turmeric Yogurt
Other Toppings
1 tbsp olive oil
Instructions
1. Preheat oven to 425F.
2. Mix the spice rub.
Mix together in a small bowl:
3. Prepare mushrooms to bake.
Clean the 1 lb of mushroom caps by brushing off any obvious dirt and then using a damp cloth to wipe them clean. Avoid washing them with water as the mushrooms will absorb the water and not crisp up properly in the oven.
Slice the caps into 1/4-inch thick slices. Quarter one red onion and break the quarters apart a bit.
Line a sheet pan with aluminum foil. Dump the mushroom caps and onion onto the sheet pan. Sprinkle the spice rub over the the mushrooms and onions. Spray down well with 1 tbsp of olive oil. Toss. Spray it down well with 1 tbsp of olive oil. Toss again. Spread the mushrooms and onions in as much of a single layer as possible. Spray it down 1 last time with 1 tbsp of olive oil. (This is how I spray with olive oil; if you don’t have a sprayer, you can drizzle & toss)
Note: If you decide to double the mushrooms for whatever reason, make sure to use two sheet pans. If you put too many mushrooms / onions on one sheet pan the result will be non-crispy sadness.
4. Bake for 20-30 minutes.
When they’re finished, they should look crisp in parts and still chewy in others.
5. Make the caramelized onion & corn.
While the mushrooms cook, chop the onion. Heat a pan over medium heat with about 1 tbsp of olive oil. Cook the onion for 5-8 minutes over low-medium heat until it begins to caramelize (see picture below).
Then add the 1 cup of corn (fresh or frozen). Add 1/4 tsp of salt. Stir to mix and then spread it in an even layer and let it cook for 2 minutes over low-medium heat. Stir, spread in an even layer, and let it cook for 2 more minutes. Repeat this until the corn is hot and beginning to caramelize a bit. (See picture below.) Then take it off the heat. It’s done.
6. OPTION: If you’re making skirt steak instead.
Mix the spice mixture with 2 tbsp of olive oil. Then rub down the surface of the skirt steak well with the olive oil spice rub.
Let a cast iron or stainless steel skillet (just don’t use a nonstick) preheat for at least 1 minute at medium-high heat. Let it get quite hot. Spray it down with avocado oil. Plop on the steak. Cook for 3 minutes, undisturbed. Flip, and cook another 2 minutes on the other side. Temp it at this point. Take it off as soon as it hits 125F to have it finish at medium rare. If it’s not there yet, reduce the heat slightly and continue cooking until the center of the steak reaches 125F.
Once the internal temperature reaches 125F, take it off the heat and allow it to rest for 10 min before slicing.
7. Prepare yogurt topping.
Prepare the yogurt topping by mixing the 3/4 cup Greek yogurt with the 1 tsp of turmeric. Add 2-4 tbsp of water until the Greek yogurt is at a good texture (not super thick, but not quite runny).
8. Prepare the other toppings.
Wash your arugula and toss with with 1-2 tbsp of olive oil, salt, and some pepper.
Wash the cilantro well and roughly chop. Set aside.
Crumble the feta. Set aside.
9. Assemble the salad.
I assemble this on my plate (usually everyone else is eating tacos). So I do 2 big scoops of arugula, top with the mushrooms (or steak), add a couple of spoonfuls of corn, a plop or two of yogurt, a couple spoonfuls of feta, and a hearty pinch of cilantro.
If you feel like it needs some acidity, you could squeeze some lemon or lime over the salad, but I haven’t felt the need for it given how flavorful the toppings are.
9. Enjoy!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Salad
- Method: bake