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.
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 SALAD WITH MUSHROOMS
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
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
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.
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
WARM STEAK AND MUSHROOM SALAD
This steak salad gives the word 'salad' a whole new meaning. You'll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
Provided by SideChef
Categories Salad Salad Quick and Easy Weeknight Dinners 30 or Less Easy Quick Shellfish-Free SideChef Original Gluten-Free Egg-Free Soy-Free Microwave Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Stove Walmart
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Season the Freshly Ground Black Pepper (3/8 teaspoon) with Kosher Salt (7/8 teaspoon) and Sirloin Steak (2) on all sides.
- In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 tablespoon). Once very hot, add the steaks and cook for 2-3 minutes.
- Flip and add Butter (1 tablespoon) and Garlic (2 clove) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it's cooking. Remove from the skillet and set aside to rest.
- In the same pan, add the remaining Butter (1 tablespoon). Add the Freshly Ground Black Pepper (1/8 teaspoon) and cook until soft and browning, 6-8 minutes. Season with Kosher Salt (1/8 teaspoon) and Shiitake Mushroom (8 ounce).
- Slice the rested steak against the grain.
- Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.
- Top the kale with mushrooms, sliced steak, Cherry Tomato (4 ounce), Red Onion (1/2), and Crumbled Feta Cheese (1/4 cup).
Nutrition Facts : Calories 112 calories, Protein 9.7 g, Fat 6.2 g, Sodium 302.6 mg, SaturatedFat 2.4 g, Cholesterol 30.2 mg, Carbohydrate 4.5 g, Fiber 1.2 g, Sugar 2.9 g, TransFat 0 g, UnsaturatedFat 2.6 g
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- 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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- In a separate mixing bowl combine olive oil, balsamic vinegar, lemon juice, worcestershire sauce, garlic, salt and pepper; reserve about ¼-cup of the marinade and set it aside for later to use as salad dressing.
- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
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