Taste of Home
Mushroom Steak Salad with Walnut Vinaigrette
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
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8 ounces boneless beef sirloin steak (3/4 inch thick)
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3 tablespoons olive oil, divided
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1 cup each sliced fresh baby portobello, shiitake and button mushrooms
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2 tablespoons balsamic vinegar
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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2 tablespoons walnut oil
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2 tablespoons finely chopped walnuts
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3 cups torn mixed salad greens
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1 shallot, sliced
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2 tablespoons crumbled goat cheese
Directions
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1.
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.
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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.
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3.
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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