Grilled Steak And Mushroom Salad Recipes

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STEAK SALAD WITH MUSHROOMS



Steak Salad with Mushrooms image

Sauteed mushrooms and warm steak served on a bed of fresh spinach and parsley. It's a salad that's both hearty and fresh and takes about 30 minutes from start to finish.

Provided by April Anderson

Categories     Dinner

Time 30m

Number Of Ingredients 14

4 teaspoons olive oil, divided
8 ounces cremini mushrooms, quartered
1/2 teaspoon kosher salt
1 (6-oz) sirloin steak, seasoned with salt and pepper
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 large clove of garlic, minced
2 pinches kosher salt
1 pinch black pepper
2 tablespoons olive oil
4 cups chopped fresh spinach
1/4 cup chopped fresh parsley
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese

Steps:

  • Heat two teaspoons of olive oil in a 10-inch skillet over medium heat. Add the mushrooms and salt and stir to coat them in the oil. Cook the mushrooms, stirring occasionally for 8 to 10 minutes or until the mushrooms have released their moisture and are golden brown. Transfer the mushrooms to a clean plate.
  • In the same pan, you used to cook the mushrooms add two teaspoons of olive oil. Turn the heat to medium-high and, once the pan is hot, place the steak in the pan. Cook the steak for three to four minutes on one side before flipping it over and cooking it for another few minutes on the other side or until it's cooked to your desired doneness. Transfer the steak to a cutting board or plate to rest.
  • Combine the balsamic, mustard, garlic, salt, and paper in a large bowl. Add the olive oil and whisk until it's combined with the other ingredients. Add the spinach, parsley, and onion and gently toss them with the dressing.
  • Divide the salad between two plates. Thinly slice the steak and place it on the greens. Top with the mushrooms and feta cheese.

Nutrition Facts : ServingSize 1/2 of recipe, Calories 417 calories, Sugar 4.5g, Sodium 2961.5mg, Fat 30.8g, SaturatedFat 7.3g, UnsaturatedFat 21.7g, TransFat 0g, Carbohydrate 11.8g, Fiber 2.8g, Protein 26.8g, Cholesterol 67mg

GRILLED STEAK AND MUSHROOM SALAD



Grilled Steak and Mushroom Salad image

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

6 tablespoons olive oil, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef top sirloin steak (1-1/2 pounds)
1 pound sliced fresh mushrooms
1/4 cup red wine vinegar
1 medium bunch romaine, torn

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.

GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD



Grilled Flank Steak, Portobello and Green Bean Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 1h55m

Yield 4 servings, serving size: 3 cups

Number Of Ingredients 15

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced

Steps:

  • Make marinade:
  • Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
  • Make dressing:
  • Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
  • Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
  • Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
  • To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Thiamin, Calcium, Magnesium

Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams

PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD



Pepper-Crusted Steak with Warm Mushroom Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Denver, sirloin or strip steak (1 to 1 1/2 inches thick)
Kosher salt
2 tablespoons coarsely ground mixed peppercorns
2 tablespoons sherry vinegar
2 teaspoons pure maple syrup
1/2 small shallot, minced
5 tablespoons vegetable oil
1 pound oyster or cremini mushrooms, trimmed and thickly sliced
2 teaspoons dijon mustard
1 5-ounce package mesclun salad mix (about 8 cups)
1 cup fresh parsley
2 ounces white cheddar cheese, shaved

Steps:

  • Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
  • Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
  • While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
  • Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
  • Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams

WARM STEAK-AND-MUSHROOM SALAD



Warm Steak-And-Mushroom Salad image

Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 teaspoons kosher salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 lb sirloin steak (1 1/4-inch thick)
2 teaspoons olive oil
8 ounces mushrooms, sliced (any variety)
1 cup beef broth
1 cup dry red wine
2 garlic cloves, minced
12 ounces baby spinach leaves (12 cups)

Steps:

  • Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
  • Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
  • Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
  • Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
  • Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS



Grilled Steak Sandwich With Mushrooms and Caramelized Onions image

this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.

Provided by Pneuma

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 sandwich steaks (thin slices)
olive oil, as needed
steak seasoning, as needed
3/4 cup mushroom, champignon
8 slices rye bread
French fries (optional) or chips (optional)
2 tablespoons olive oil
2 onions, sliced into thin rings
1/2 cup water
1 tablespoon brown sugar
1 -2 tablespoon red wine vinegar
1/4 cup butter

Steps:

  • for the onions, heat oil, add onions and cook for 15 mins or until soft.
  • add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
  • for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
  • grill the mushrooms too for 2 minutes and cut into slices.
  • then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
  • repeat with others and serve with french fries or chips.
  • best served warm.

Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8

GRILLED MUSHROOM SALAD WITH ARUGULA



Grilled Mushroom Salad with Arugula image

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY



Grilled Steak And Mushroom Flatbread Recipe by Tasty image

Here's what you need: pizza dough, bunapi mushroom bunch, medium oyster mushrooms, olive oil, beef flat iron steak, Grill Mates® Montreal Steak Seasoning, shredded mozzarella cheese, shredded parmesan cheese, McCormick® Dried Parsley

Provided by Grill Mates

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

1 lb pizza dough
1 bunapi mushroom bunch, roots trimmed
3 medium oyster mushrooms
½ cup olive oil, divided
¼ lb beef flat iron steak
1 ½ tablespoons Grill Mates® Montreal Steak Seasoning, plus more for garnish
1 cup shredded mozzarella cheese
⅓ cup shredded parmesan cheese
½ teaspoon McCormick® Dried Parsley

Steps:

  • Preheat the grill to 350°F (180°C).
  • Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
  • Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
  • Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
  • Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
  • Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
  • Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
  • Enjoy!

GRILLED MUSHROOM ANTIPASTO SALAD



Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories     Bon Appétit     Salad     Side     Vegetable     Mushroom     Olive     Parmesan     Olive Oil     Vinegar     Oregano     Grill/Barbecue     Grill     Summer     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

  • Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
  • Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

GRILLED STEAKS WITH MUSHROOM SAUCE



Grilled Steaks with Mushroom Sauce image

Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 beef top sirloin steak (1-1/2 pounds)
1/2 teaspoon steak seasoning
1 pound small fresh mushrooms
1/4 cup butter, cubed
1/2 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme

Steps:

  • Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.

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From letsdishrecipes.com


GRILLED STEAK AND MUSHROOM KABOBS - CREME DE LA CRUMB
2019-07-16 Instructions. In a medium bowl stir together all ingredients for the marinade. Add beef chunks, toss to coat, cover tightly and chill for 15 minutes, or up to one hour if you have the time. Skewer the beef and mushrooms making sure to leave a little space between each piece for even cooking. Discard marinade.
From lecremedelacrumb.com


GRILLED RIBEYE STEAKS WITH CARAMELIZED ONIONS AND MUSHROOMS
2021-03-04 Place the onion on one of the flat, cut sides and slice in half. Peel, then cut into ~⅛"-thick slices across the short side of the onion halves (see photo #1 below). Next, preheat a large cast iron skillet. Make sure it is fully heated on medium high for 10 minutes. Add the butter, onions and mushrooms and saute.
From flippedoutfood.com


STEAK SALAD RECIPE WITH SPINACH & MUSHROOMS | EASY WEEKNIGHT …
2021-06-07 Remove steak from skillet and transfer to a cutting board; let sit for 5 to 8 minutes before slicing the steak. Meanwhile, arrange baby spinach leaves and shredded lettuce on a long serving platter or in a large salad bowl. Add tomatoes and mushrooms to the salad. Cut steak across the grain into ¼-inch thick slices.
From easyweeknightrecipes.com


STEAKS WITH MUSHROOM GRAVY - CAFE DELITES
2020-07-30 Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften. Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly. Slowly and gradually add in the beef broth (or stock), while stirring.
From cafedelites.com


HOW TO MAKE BALSAMIC GRILLED STEAK SALAD WITH PEACHES - DELISH
2021-07-12 Let rest 5 to 10 minutes, then slice against the grain. Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper. Arrange salad: In …
From delish.com


GRILLED STRIP STEAKS WITH MUSHROOM GRAVY RECIPE - MEATWAVE
2018-03-29 To prepare the steaks: Season steaks liberally with salt and let rest at room temperature for 40 minutes. To make the gravy: Bring stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in porcini mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock.
From meatwave.com


GRILLED MUSHROOMS FOR STEAK RECIPE | LAND O’LAKES
Heat gas grill to medium-high or charcoal grill until coals are ash white. STEP 2. Place mushrooms into center of 18-inch square sheet of heavy-duty aluminum foil. STEP 3. Cut butter into small pieces. Place over mushrooms. Sprinkle mushrooms with garlic, parsley and salt. Bring long sides of foil up over mushrooms; seal using double folds ...
From landolakes.com


BEST ALEPPO GRILLED STEAK WITH FARRO SALAD RECIPE - HOW TO MAKE …
2022-06-10 Heat grill to medium. Cook farro per package directions. Season steak with Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper and grill steak to desired doneness, 5 to 8 minutes per side ...
From goodhousekeeping.com


GARLIC BUTTER HERB STEAK AND MUSHROOMS | THE RECIPE CRITIC
2018-06-03 In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high.
From therecipecritic.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


DELICIOUS STEAK SALAD {20 MINUTES} | TWO PEAS & THEIR POD
Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco.
From twopeasandtheirpod.com


GARLIC BUTTER GRILLED STEAK & SHRIMP - CAFE DELITES
2020-11-07 Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper. Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks.
From cafedelites.com


GRILLED STEAK WITH MUSHROOMS - DIABETES FOOD HUB
Place steaks on grill with direct high-heat and sear on each side for 1-2 minutes per side. Reduce heat to medium and cook for 18-23 minutes or until done according to your preference (flipping once). Transfer steak to a plate and cover with foil; let rest for 5 minutes before serving. In a medium sauté pan, heat margarine over medium-high heat.
From diabetesfoodhub.org


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