Mushroom Steak Salad with Walnut Vinaigrette Recipe

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

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5 1 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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 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

Nutritional Facts

1 each: 602 calories, 48g fat (9g saturated fat), 75mg cholesterol, 151mg sodium, 14g carbohydrate (5g sugars, 4g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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JCV4 User ID: 628113 247556
Reviewed Apr. 27, 2016

"This is an easy recipe for a quick dinner. I grilled the steak, which added more flavor. I also added a clove of minced garlic while I was saut?ing the mushrooms and used herbed goat cheese. Tasted great!"

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