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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

2 ServingsPrep/Total Time: 30 min.

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

Directions

In a large skillet over medium heat, cook steak in 1 tablespoon olive
oil for 4-6 minutes on each side or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°;
medium, 160°; well-done, 170°). 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 two serving bowls. Cut steak

2 of 2

Mushroom Steak Salad with Walnut Vinaigrette (continued)

Directions (continued)

into slices. Top salads with steak and mushrooms. Drizzle with
dressing; sprinkle with cheese. Yield: 2 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.