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
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.
PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
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.
WARM STEAK AND MUSHROOM SALAD
This steak salad gives the word 'salad' a whole new meaning. You'll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
Provided by SideChef
Categories Salad Salad Quick and Easy Weeknight Dinners 30 or Less Easy Quick Shellfish-Free SideChef Original Gluten-Free Egg-Free Soy-Free Microwave Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Stove Walmart
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Season the Freshly Ground Black Pepper (3/8 teaspoon) with Kosher Salt (7/8 teaspoon) and Sirloin Steak (2) on all sides.
- In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 tablespoon). Once very hot, add the steaks and cook for 2-3 minutes.
- Flip and add Butter (1 tablespoon) and Garlic (2 clove) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it's cooking. Remove from the skillet and set aside to rest.
- In the same pan, add the remaining Butter (1 tablespoon). Add the Freshly Ground Black Pepper (1/8 teaspoon) and cook until soft and browning, 6-8 minutes. Season with Kosher Salt (1/8 teaspoon) and Shiitake Mushroom (8 ounce).
- Slice the rested steak against the grain.
- Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.
- Top the kale with mushrooms, sliced steak, Cherry Tomato (4 ounce), Red Onion (1/2), and Crumbled Feta Cheese (1/4 cup).
Nutrition Facts : Calories 112 calories, Protein 9.7 g, Fat 6.2 g, Sodium 302.6 mg, SaturatedFat 2.4 g, Cholesterol 30.2 mg, Carbohydrate 4.5 g, Fiber 1.2 g, Sugar 2.9 g, TransFat 0 g, UnsaturatedFat 2.6 g
STEAK AND MUSHROOM SALAD - INCREDIBLE AND SIMPLE!
This is a great savory salad that is THE perfect way to take care of any leftover steak. It couldn't be easier to prepare, and when served with a a crusty loaf of fresh, hot garlic bread it is the perfect lunch or supper when you want something light, but satisfying.
Provided by DeSouter
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.9, Fat 18.5, SaturatedFat 2.4, Sodium 859.7, Carbohydrate 5.1, Fiber 1.9, Sugar 1.8, Protein 3.5
STEAK AND MUSHROOM CASSEROLE
This is a delicious tasting casserole dish, one that I make quite often, I have even replaced the beef with pork, either way it is great meal, I serve it on top of pasta, don't leave out the red wine, it just doesn't have the same taste!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a large casserole dish.
- Cut beef into bite-sized cubes.
- Combine flour, salt, pepper and dry mustard powder.
- Toss beef cubes in the flour mixture to coat.
- Heat oil in a frypan.
- Brown beef cubes on all sides.
- Place browned beef cubes in a casserole dish.
- Add all remaining ingredients.
- Cover, and bake for 1-1/2 hours, or until meat is tender.
- Stir occasionally.
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
SALISBURY STEAK WITH MUSHROOMS
A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.
Provided by Krystal Wetter
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g
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