Warm Steak And Mushroom Salad Food

PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD

Steps:

• Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
• Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
• While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
• Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
• Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

STEAK SALAD WITH MUSHROOMS

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.

STEAK AND MUSHROOM SALAD - INCREDIBLE AND SIMPLE!

Steps:

• In a large bowl, mix together oil, vinegar, soy sauce, parsley, scallions, salt and pepper.
• Add mushrooms and steak and toss to coat.
• Cover and marinate at room temperature for 30 minutes.
• When ready to serve, add salad greens and toss evenly.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

GRILLED STEAK AND MUSHROOM SALAD

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.