Warm Steak And Mushroom Salad Recipes

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.

SURF AND TURF WITH WARM MUSHROOM SALAD

Steps:

• For the lobster: Bring a medium pot of water to a boil. Heat an outdoor grill over high heat.
• Kill a lobster by splitting the head in half with a large chef's knife. Then split the lobster in half down the middle. Repeat with the other lobster.
• Snap the claws off from both lobsters and boil for 5 minutes. Remove and submerge in ice water to stop the cooking. Careful to keep whole, crack the claws and remove from the shell.
• Use half of the sunflower oil to brush the meat of each lobster tail half, sprinkle with salt and pepper and grill, flesh-side down, moving as needed, until well-marked and the meat is firm and cooked through, about 4 minutes. Let rest for a minute, pull the meat from the shell so its loose and easy to eat out of the shell, squeeze with lemon juice and keep warm. Meanwhile, brush the claws with the remaining oil and sprinkle with salt and pepper. Grill, until just marked and warmed through, about 1 minute per side. Keep warm.
• For the steak and warm mushroom salad: Coat a medium cast-iron skillet with sunflower oil and heat over medium-high. Sprinkle the filet mignons generously with salt and pepper. Sear the steaks until nicely browned, about 3 minutes. Turn the steaks over and add the butter and thyme. Baste the steaks with the butter (to infuse flavor into the steak) and cook until medium-rare, about 3 minutes more. Remove the steak from skillet and allow to rest. Turn the heat down to medium. Add the zucchini, cauliflower and mushrooms and cook, stirring gently, until just about tender, about 3 minutes. Add the tomatoes and spinach and stir gently until the spinach is just wilted. Season with salt and pepper.
• Meanwhile, for the lobster sauce: Pour the wine into a small skillet and bring to a simmer over medium-high heat and reduce by about half, remove from the heat and whisk in the butter, a tablespoon at a time, until the sauce is combined and emulsified. Stir in the chives, parsley and thyme. Season with salt and pepper.
• Divide the steak and mushroom salad between 2 plates. Add 2 lobster tails halves and claws to each plate and top the lobster with the sauce.

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.

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.

WARM STEAK-AND-MUSHROOM SALAD

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

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).