These balsamic steak stuffed portobellos are topped with a bright pistachio pesto and make for a delicious and fancy looking dinner!
As of yesterday, we’re a 2 dog household. My brother is in Colorado, his wife is in France and my parents who have 3 dogs of their own refused to watch another so, we now have Mack.
Mack and Ginger love each other and individually they’re both awesome. They go out, do their thing, sleep peacefully and pretty much only bark when a delivery guy of some sort shows up. However, they are both most definitely ONLY CHILDREN. Together, they’re like an ADD child on redbull, vodka and bath salts all at once. There’s whining, chasing each other around the house (on all wood floors which makes it like the cartoons where their legs move at a ridiculous speed but they go nowhere for a few seconds), more whining, jumping, whining again, constant water drinking (and dripping), more whining, panting, whining, up and down the stairs, whining, not sleeping, whining, still not sleeping, whining…
In other words, I’m about to lose my shit and it’s been precisely 16 hours since Mack has been here. One night of no sleep and I could cry. THIS is why I choose to not have children. A dog can bring me to me knees in less than a day. God only knows what a baby could do.
Before Mack got here yesterday I decided to get a bit fancy with our dinner and stuff some gorgeous looking portobellos with a balsamic brown sugar marinated skirt steak. We ate these while 2 crazy bird dogs ran around the kitchen table like we were in a circus. Not exactly what I imagined as I drizzled the pistachio pesto over these for their little photo shoot earlier in the day.
They were unbelievably delicious with the sweet sticky steak and the bright pesto but as the week rolls on and I’m working off maybe 3 hours of sleep a night, it may end up being Annie’s mac ‘n cheese out of a box on Friday at best.
- 6 portobello mushroom caps
- 1 tablespoon extra virgin olive oil
- salt & pepper
- 1 pound skirt steak
- 3 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 2 cups baby arugula
- 4 cups basil
- ¼ cup unsalted pistachios
- ¼ cup grated parmesan cheese
- 1 garlic clove
- juice of ½ a lemon
- ¼ cup extra virgin olive oil
- salt & pepper
- Preheat the oven to Hi-Broil and grease a broiling pan with baking spray.
- Place the steak in shallow bowl and season generously with salt & pepper. Add the balsamic vinegar, brown sugar and minced garlic and turn the steaks over a few times to coat. (The steaks can marinate like this for 1 hour up to overnight if you have the extra time. Otherwise, you can cook them immediately too).
- Broil the steak for 10-12 minutes until medium-rare. Remove from the oven and let sit.
- While the steak rests, turn the oven to 400 degrees, grease a baking sheet and place the portobello caps on the sheet. Drizzle with the olive oil and season with salt & pepper.
- Bake the portobellos for 10 minutes until they start to shrink and expel their water.
- While the mushrooms cook, slice the steak into thin strips.
- Remove the mushrooms from the oven, drain the water from the caps and set aside.
- Combine the basil, pistachios, parmesan, garlic, lemon juice and salt & pepper in a food processor.
- Process and drizzle the olive oil in with the processor running. Scrape down the sides a few times until creamy.
- Place a handful of arugula on top of each mushroom cap.
- Top with sliced steak and drizzle the pesto over the top.
- Garnish with chopped pistachios.