SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
- In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
- In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
Nutrition Facts : Calories 449 g, Fat 26 g, Fiber 3 g, Protein 40 g
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
STEAK SALAD WITH MUSHROOMS
Sauteed mushrooms and warm steak served on a bed of fresh spinach and parsley. It's a salad that's both hearty and fresh and takes about 30 minutes from start to finish.
Provided by April Anderson
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat two teaspoons of olive oil in a 10-inch skillet over medium heat. Add the mushrooms and salt and stir to coat them in the oil. Cook the mushrooms, stirring occasionally for 8 to 10 minutes or until the mushrooms have released their moisture and are golden brown. Transfer the mushrooms to a clean plate.
- In the same pan, you used to cook the mushrooms add two teaspoons of olive oil. Turn the heat to medium-high and, once the pan is hot, place the steak in the pan. Cook the steak for three to four minutes on one side before flipping it over and cooking it for another few minutes on the other side or until it's cooked to your desired doneness. Transfer the steak to a cutting board or plate to rest.
- Combine the balsamic, mustard, garlic, salt, and paper in a large bowl. Add the olive oil and whisk until it's combined with the other ingredients. Add the spinach, parsley, and onion and gently toss them with the dressing.
- Divide the salad between two plates. Thinly slice the steak and place it on the greens. Top with the mushrooms and feta cheese.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 417 calories, Sugar 4.5g, Sodium 2961.5mg, Fat 30.8g, SaturatedFat 7.3g, UnsaturatedFat 21.7g, TransFat 0g, Carbohydrate 11.8g, Fiber 2.8g, Protein 26.8g, Cholesterol 67mg
SPINACH STEAK AND MUSHROOM SALAD
A lighter version of a steak dinner. I made this with sirloin marinated in the Barefoot Contessa's barbeque sauce but salt and pepper is fine if you like your flavours simple. Please note the standing time is included in the cooking time.
Provided by Irmgard
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the dressing: In a bowl, whisk together all the ingredients.
- To make the salad: Season the steak with half each of the salt and pepper.
- Place on a greased grill over medium-high heat.
- Close the lid and grill, turning once, until medium-rare, about 8 minutes.
- Transfer to a cutting board and tent with foil.
- Let stand for 10 minutes.
- Thinly slice across the grain.
- Meanwhile, in a large skillet, heat the oil over medium-high heat.
- Saute the mushrooms, garlic, thyme and remaining salt and pepper until no liquid remains and the mushrooms are golden, about 5 minutes.
- Divide the spinach between four plates.
- Divide the mushrooms, steak and onion over the top.
- Drizzle with the dressing.
Nutrition Facts : Calories 373.3, Fat 26.2, SaturatedFat 7.2, Cholesterol 83.4, Sodium 679.5, Carbohydrate 7.9, Fiber 2.1, Sugar 2.9, Protein 26.6
SPINACH AND BEEF SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
- In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
- For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.
WILTED SPINACH AND MUSHROOM SALAD WITH BACON AND STRAWBERRIES
An elegant and wonderfully flavored main dish salad. It's light (perfect for when you just happen to have a lavishly rich dessert lying around!) and easy--it takes about 25 minutes from start to finish.
Provided by JamesDeansGirl
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the spinach, mushrooms, and scallions; sprinkle with pepper and set aside.
- For the dressing, cook the bacon in a 12" skillet until crisp.
- Remove the bacon; reserve 2 Tbsp.
- of the drippings.
- Crumble the bacon; set aside.
- Stir the vinegar, sugar, and dry mustard into the reserved bacon drippings; bring to a boil, then remove from heat.
- Add the spinach mixture; toss the mixture in the skillet for 30-60 seconds, or just until the spinach is wilted.
- Transer the salad to a serving dish or large bowl; add the strawberries or orange segments.
- Top with the crumbled bacon and serve immediately.
Nutrition Facts : Calories 113.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 11.6, Sodium 179.8, Carbohydrate 6.8, Fiber 2.1, Sugar 3.4, Protein 4.2
SPINACH AND MUSHROOM SALAD
Make and share this Spinach and Mushroom Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Crumble and set aside.
- Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water.
- Bring water to a boil.
- Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes .
- Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt.
- Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.
- Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 182.6, Fat 13.2, SaturatedFat 4.3, Cholesterol 121.2, Sodium 606.2, Carbohydrate 7.6, Fiber 2.8, Sugar 3.3, Protein 9.9
FRESH MUSHROOM AND SPINACH SALAD
A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.
Provided by TheKatsiki
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar, salt, garlic and pepper.
- Toss the mushrooms in the mixture and let stand for 15 minutes.
- Toss the spinach and oil until leaves glisten.
- Toss the mushroom mixture with spinach.
- Serve immediately.
Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6
SPINACH AND MUSHROOM SALAD RECIPE
This is a delicious recipe we have had for dinner several times. It's great for the warm summer evenings and it's an easy, but impressive salad for entertaining year round. It's very similar to the mushroom and spinach salad at one of our favorite restaurants, The Melting Pot. This recipe will make 4-6 side salads or a couple of generous entre salads. Adjust the seasonings to your taste, but this is the combination we've found to be the best for our family. The key is to use really excellent olive oil and vinegar. But, if you want, you can just use half a cup of your favorite oil and vinegar dressing instead. Enjoy!
Provided by skfritz525
Categories Salad Dressings
Time 10m
Yield 4-6 side salads, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
- Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
- To serve, toss the ingredients in a salad bowl and serve on salad plates.
WARM STEAK-AND-MUSHROOM SALAD
Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
- Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
- Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
- Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
- Top with sliced steak and mushrooms; drizzle with remaining broth mixture.
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STEAK SALAD RECIPE WITH SPINACH & MUSHROOMS - EASY …
From easyweeknightrecipes.com
Cuisine AmericanTotal Time 1 hrCategory DinnerCalories 424 per serving
- In a separate mixing bowl combine olive oil, balsamic vinegar, lemon juice, worcestershire sauce, garlic, salt and pepper; reserve about ¼-cup of the marinade and set it aside for later to use as salad dressing.
- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
- In the meantime, work on the mushrooms: Set a cast iron skillet over medium-high heat, add butter and let it melt.
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