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.
PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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.
WARM STEAK-AND-MUSHROOM SALAD
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
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.
SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
- In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
- In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
Nutrition Facts : Calories 449 g, Fat 26 g, Fiber 3 g, Protein 40 g
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
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STEAK SALAD WITH MUSHROOMS | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (12)Category MainServings 2Total Time 20 mins
- Wash and drain the lamb’s lettuce. Mix olive oil, honey, mustard, balsamic vinegar, and water. Season with chili flakes, salt, and pepper. Don’t combine lettuce and vinaigrette yet.
- Heat some olive oil in a pan and sear the beef strips approx. 2 min. on each side. They should remain pink inside. In the meantime, sauté the mushroom slices in a separate pan.
- Serve lettuce on plates and pour the vinaigrette on top, to taste. Add meat and mushrooms. Garnish with Parmesan cheese and season again with salt and pepper. Enjoy!
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