Steak, Mushroom and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking the mushrooms in a few tablespoons of vinaigrette (rather than the usual oil) gives them a tangy flavor. Serve crusty bread with this main-course salad. From America's Test Kitchen. strip steaks, salt and pepper, extra-virgin olive oil, red wine vinegar, shallot, Dijon mustard, white mushrooms, baby spinach, capers, blue cheese cvt Ingredients:
12 ounces top round strip steaks (13434), net from 16-20 ounces raw, about 1 inch thick |
1 salt and pepper |
1/2 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
1 ounce (one) shallot, minced |
15 g (1 tablespoon) dijon mustard |
10 ounces white mushrooms, sliced thin |
6 cups baby spinach |
2 tablespoons capers, minced |
1 cup crumbled blue cheese |
Directions:
1. Pat steaks dry with paper towels and season with salt and pepper.
2. 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 but do not wipe out pan.
3. Meanwhile, whisk vinegar, shallot, mustard, and remaining oil in bowl. Season with salt and pepper.
4. 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.
5. Toss spinach, capers, mushrooms, and remaining vinaigrette in large serving bowl. Slice steak thinly and arrange over salad. Sprinkle with blue cheese. Serve.
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