A great salad starts with the freshest greens…but it distinguishes itself with whats on top. This salad with pan seared steak and sautéed shiitake mushrooms will inspire you to ditch the classic steak dinner for this Steak and Mushroom Salad. It’s the perfect lightened up version for meat and potatoes and so good it will make even the pickiest die hard meat and potatoes eater into an enthusiastic diner. Enjoy this beauty!!
8 oz (227 g) steak of your choice per person
8 oz of shiitake (or your favorites) mushrooms – sliced
10 – 12 grape tomatoes – sliced
1 clove garlic – finely minced
1/4 cup of extra virgin olive oil
Drizzle of balsamic glaze
Seasoned with salt and pepper
Grill you steak or cook on the stovetop by adding a skillet over medium/high heat. Add oil to lightly coat the bottom of the pan. Season both sides of the meat with salt and pepper and sear for about a minute on each side and cook until your preference.
Remove the meat. Add the mushrooms and cook until golden. Add the garlic and cook for about 30 seasons. Add a splash of water if needed. Remove and place on paper towels.
Layer greens on individual plates. Season. Top with the meat, tomatoes and mushrooms. Drizzle with oil and balsamic vinegar.
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