GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE
When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
STEAK AND MUSHROOM SALAD - INCREDIBLE AND SIMPLE!
This is a great savory salad that is THE perfect way to take care of any leftover steak. It couldn't be easier to prepare, and when served with a a crusty loaf of fresh, hot garlic bread it is the perfect lunch or supper when you want something light, but satisfying.
Provided by DeSouter
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together oil, vinegar, soy sauce, parsley, scallions, salt and pepper.
- Add mushrooms and steak and toss to coat.
- Cover and marinate at room temperature for 30 minutes.
- When ready to serve, add salad greens and toss evenly.
Nutrition Facts : Calories 192.9, Fat 18.5, SaturatedFat 2.4, Sodium 859.7, Carbohydrate 5.1, Fiber 1.9, Sugar 1.8, Protein 3.5
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GRILLED STEAK AND MUSHROOM SALAD - ONTARIO BEEF
From ontbeef.ca
Servings 6Calories 240 per serving
- Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with ¼ tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.
- Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.
- In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.
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- To make the dressing, add soy sauce, vinegar, 1 tablespoon vegetable oil, sesame oil and ginger to a mason jar. Cap and shake until well combined. Set aside.
- Prepare a charcoal grill to medium-high heat using Kingsford® Original Charcoal Briquets. Let the grill grate preheat for 15 minutes, and clean and oil it just before cooking. Brush mushrooms and steak with oil, then season mushrooms with salt and season both sides of the steak liberally with salt and pepper.
- Grill mushrooms, turning often, until tender, golden and charred in spots (4 to 6 minutes). Sear steak until golden and charred in spots (about 4 minutes), then flip the steak and continue to cook until the internal temperature reaches 120°F for rare, 130°F for medium-rare, and 140°F for medium ( 2 - 3 minutes more). Transfer mushrooms and steak to a plate, and let steak rest for 5 minutes before slicing.
- Tear mushrooms into bite-sized pieces and slice steak against the grain. Add mushrooms, arugula and scallions to a large bowl, and toss with some of the dressing. You want the vegetables evenly coated, but not swimming in it. Divide steak and dressed salad between 2 to 4 plates, then top with toasted sesame seeds, sliced chiles, mint leaves and a sprinkling of flaky sea salt.
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