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Mushroom Steak Salad with Walnut Vinaigrette

 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.


  • 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


  • 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.