Mushroom Steak Salad with Walnut Vinaigrette Recipe

Mushroom Steak Salad with Walnut Vinaigrette Recipe photo by Taste of Home

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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

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Mushroom Steak Salad with Walnut Vinaigrette Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

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

Originally published as Mushroom Steak Salad with Walnut Vinaigrette in Cooking for 2 Summer 2008, p33