Name: Mushroom Steak Salad with Walnut Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 8 ounces boneless beef sirloin steak (3/4 inch thick) -; 3 tablespoons olive oil, divided -; 1 cup each sliced fresh baby portobello, shiitake and button mushrooms -; 2 tablespoons balsamic vinegar -; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -; 2 tablespoons walnut oil -; 2 tablespoons finely chopped walnuts -; 3 cups torn mixed salad greens -; 1 shallot, sliced -; 2 tablespoons crumbled goat cheese -

Mushroom Steak Salad with Walnut Vinaigrette

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Steak Salad with Walnut Vinaigrette

1. 8 ounces boneless beef sirloin steak (3/4 inch thick) -

2. 3 tablespoons olive oil, divided -

3. 1 cup each sliced fresh baby portobello, shiitake and button mushrooms -

4. 2 tablespoons balsamic vinegar -

5. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

6. 2 tablespoons walnut oil -

7. 2 tablespoons finely chopped walnuts -

8. 3 cups torn mixed salad greens -

9. 1 shallot, sliced -

10. 2 tablespoons crumbled goat cheese -

How to cook deliciously - Mushroom Steak Salad with Walnut Vinaigrette

1. Stage

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.

2. Stage

Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining 2 tablespoons olive oil. Stir in walnuts.

3. Stage

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.