Steak, Mushroom, and Blue Cheese Salad
Total Time: 45 minutesYield: 4 Servings
Source: Cook's Country
Category: Salad
Ingredients
2 whole Strip Steak (10-12 oz. each, about 1 inch thick)1⁄2 cup Olive Oil
1⁄4 cup Red Wine Vinegar
1 whole Shallot (minced)
1 tablespoon Dijon Mustard
10 ounces White Mushrooms (sliced thin)
6 cups Baby Spinach
2 tablespoons Capers (minced)
1 cup Blue Cheese (crumbled)
dash Salt
dash Ground Black Pepper
Directions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil. Pour off fat.
- Meanwhile, whisk vinegar, shallot, mustard, and remaining oil in bowl. Season with salt and pepper.
- Return skillet to medium-high heat. Add mushrooms and 3 tablespoons vinaigrette and cook until mushrooms are golden, 6 to 8 minutes. Set aside and allow mushrooms to cool for 5 minutes.
- Toss spinach, capers, mushrooms, and remaining vinaigrette in large serving bowl. Slice steak thinly and arrange over salad. Sprinkle with blue cheese. Serve.