Simply Superb.
I often say that the simplest recipes are the best, but then I find myself making and loving a South Asian curry with myriad ingredients. Today’s recipe is truly simple in all ways; other than basic seasoning, there are but four ingredients. And it could not be better. It comes from the cookbook, Polpo (and its eponymous restaurant), with recipes by chef Russel Norman. I have made slight changes in wording, as well as the amounts and the number of servings. In his version, 800grams — or 1-3/4 pounds — of steak feeds four. In my home, that feeds eight!
I accompanied this dish with a Kermit Lynch Côtes du Rhône wine, and it was a perfect combination. Believe it or not, this simple “steak and salad” is quite rich and the Côtes du Rhône held up to it beautifully. To read more, please visit the Provence WineZine.
~ David
Flank Steak with Portobello Mushrooms
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Ingredients
- 1-1/2 pounds flank steak, 1 inch thick
- flaky sea salt
- freshly ground black pepper
- extra virgin olive oil
- 6 handfuls of arugula
- 8 large Portobello mushrooms, sliced 1/4-inch thick
- 1 small handful of flat parsley, chopped
Instructions
- Generously season the outside of the meat with salt and pepper. Using an oiled griddle pan or cast iron skillet over medium-high heat, grill/sear the steak on both sides until it is cooked to your liking, but certainly no more than medium (about 5 minutes per side). Leave it to rest somewhere warm for 15 minutes.
- Meanwhile, dress the washed arugula leaves in a few splashes of olive oil and a pinch of salt and a grind or two of pepper. Divide the arugula among four (or six) plates, or on one large serving platter.
- In a separate frying pan, fry the sliced mushrooms in 2 tablespoons of olive oil with most of the chopped parsley. When soft and shiny, remove from the heat and set aside.
- Place the rested meat on a cutting board and slice thinly. Lay the slices on top of the arugula, and scatter evenly with the mushrooms. Serve with a little drizzle of oil and the remaining parsley.
- Serves 4-6
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Barb
November 1, 2025 at 10:19 amSounds fabulous! I agree that a hearty red wine like Côtes du Rhône sounds perfect with it.
Cocoa & Lavender
November 4, 2025 at 11:02 amThanks, Barb – it is a very nice meal even if simple. The CdR is amazing.
Mimi Rippee
November 1, 2025 at 10:33 amThis sounds perfect! I love Polpo! And I’ve had that wine….
Cocoa & Lavender
November 4, 2025 at 11:01 amhe wine is really wonderful. I need mroe of it! I think Polpo may have out-paced Ottolenghi for my favorite cookbook!
Provençal Pairings: Wine with Food The Other Châteauneuf - Provence WineZine
November 1, 2025 at 11:17 am[…] Susan) the KL Côtes du Rhône, and it was the perfect foil for the rich and savory combination: Flank Steak with Portobello Mushrooms. You can get the recipe on Cocoa & […]
Mad Dog
November 1, 2025 at 12:04 pmI used to go to sister restaurant, Polpetto (when it was above the French House in Soho) and Polpo has often produced a fabulous dish at the Soho Food Feast. Poor Russell Norman died 2 years ago at the young age of 57!
Your steak looks perfect – I’m having flank tonight, I should have bought mushrooms!
Cocoa & Lavender
November 4, 2025 at 11:01 amHis death was truly tragic, Mad Dog. Coincidentally, I was given the cookbook a week before he died. His recipes are just great.
Carolyn J Niethammer
November 1, 2025 at 2:37 pmFlank steak used to be my favorite as a child. Back then flank steak was very reasonably priced, cheap enough for my lower-middle class family. My mom fixed it stuffed and rolled.
Cocoa & Lavender
November 4, 2025 at 11:00 amI know, Carolyn – it used to be the most affordable steak… no longer! But I still like it best.
Eha Carr
November 1, 2025 at 3:07 pmI must admit to not remembering whether I have ever bought flank steak – perchance it goes under a different name here or I am just ‘beef-ignorant’ . . . but, the dish looks absolutely superb > I love portobello mushrooms . . . portion-size-wise, methinks I serve half-way twixt the book and you 🙂 !
Cocoa & Lavender
November 4, 2025 at 10:59 amYes, Eha – I believe flank steak goes by the name bavette there. When I was young, it was very inexpensive… now that people have learned its flavor power, it is high priced. As I said to Angie, 4 ounces of beef/meat protein is more than enough for anyone. At least in my book. I would have thought you would be of the same mind in terms of health consciousness.
angiesrecipes
November 1, 2025 at 9:11 pmSteak for the win and I can never get enough of them, actually have them daily. 800g for 4? I alone can eat more than 500 grams a day 🙂 You have made that steak so juicy and tender.
Cocoa & Lavender
November 4, 2025 at 10:57 amI am of the belief that 4 ounces of meat protein is a healthy serving – when I make this dish for others, they usually end up having less because it is rather rich with the mushrooms.
Pauline
November 2, 2025 at 1:54 amWe are steak people here, so your recipe really strikes a chord with me. I don’t really see flank steak here though, I’ll have to check what our equivalent cut of meat is. However rib fillet or rump steak is full of flavour.
Your red wine sounds perfect. One of our Adelaide Hills Shiraz wines or a Cabernet Sauvignon would be perfect too. I can feel a good steak coming on here too. Lovely post David, and beautiful presentation.
Cocoa & Lavender
November 4, 2025 at 10:56 amPauline – I believe flank steakj dDown Under goes by bavette. Would that make sense? Oh, and I do love a good Australian Shiraz! Yum!
sherry
November 2, 2025 at 3:33 amthis looks so good David. Not really a steak eater except once a year or so when at a restaurant, but i do enjoy it then. Arugula? Hehehe … We call it rocket. I just can’t pronounce the word you guys use :=)
sherry
Cocoa & Lavender
November 4, 2025 at 10:54 amI will sinmply stick to arugula – it was how I was brought up. 😉
Karen (Back Road Journal)
November 2, 2025 at 6:30 amSteak, salad and a glass of red wine, yes a simple but very delicious meal.
Cocoa & Lavender
November 4, 2025 at 10:54 amAnd simplicity is often best, Karen. Thanks!
Marcelle
November 2, 2025 at 7:28 amThis steak salad with mushrooms looks satisfying and comforting too. We have eaten more steak than we ever have this year, we’ve had a taste for it. Such a lovely autumn meal, David!
Cocoa & Lavender
November 4, 2025 at 10:53 amThanks, Marcelle – we are trying to eat less beef/meat but there are times we really crave it!
Frank | Memorie di Angelina
November 2, 2025 at 7:51 amGorgeous. I know a certain young man who would devour this dish. Sadly no longer living with us. But I’m bookmarking this for his next visit!
Cocoa & Lavender
November 4, 2025 at 10:52 amI hope you get a chance to make it for him soon, Frank!
Gerlinde
November 2, 2025 at 11:43 amEasy but oh so good, what more do we want . I love the added mushrooms.
Cocoa & Lavender
November 4, 2025 at 10:51 amAlmost anything is better with mushrooms, right? Especially this steak!
Ben | Havocinthekitchen
November 3, 2025 at 10:12 amSuch a hearty and elegant dish, David! The flank steak with portobello mushrooms looks perfectly cooked and so flavourful.
Cocoa & Lavender
November 4, 2025 at 10:51 amFor something so simple, Ben, it really was special.
Valentina
November 4, 2025 at 10:08 amIn all its delicious simplicity, it should be on the cover of a magazine. Really beautiful.:-) ~Valentina
Cocoa & Lavender
November 4, 2025 at 10:48 amWow – thank you, Valentina! This means a lot, especially coming from you – one of the best food photographers I know!
Raymund
November 5, 2025 at 3:21 pmLove how you keep it simple yet so flavorful! Four ingredients feeding eight people, that’s my kind of recipe. 😁😁
Cocoa & Lavender
November 16, 2025 at 11:47 amIt’s a pretty simple but wonderful dish. And so nice for the chef when things were a little busy!
2pots2cook
December 8, 2025 at 4:43 amYour steak looks amazing! Perfectly cooked !!!!!!!!
Cocoa & Lavender
December 8, 2025 at 9:04 amThanks, Davorka — it’s a great method.
Inger
December 11, 2025 at 6:25 pmGrowing up my parents grilled flank steak all the time. It was a bargain steak (back when lobster was cheaper too) and I sure miss those days. It would be even better with mushrooms!