Mushroom Steak Salad with Walnut Vinaigrette

Name: Mushroom Steak Salad with Walnut Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
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

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

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 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.
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 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts

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

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JCV4

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!