for the arugula steak salad:

• 2 ounce block parmesan cheese
• 4 cremini mushrooms - enough to yield 1 cup thinly sliced
• 3/4 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon garlic powder
• 10 oz. petite sirloin or top sirloin steak
• Neutral oil, as needed
• 4 cups arugula

for the shallot lemon vinaigrette:

• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon chopped capers
• 1/4 cup minced shallot
• 1 tablespoon champagne vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried chervil
• Salt and cracked black pepper, to taste (start with about 1/4 teaspoon of each, then adjust)
• 3/4 cup olive oil