Winter Steak and Mushroom Salad
2
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Oven-roasted oyster mushrooms and sharp Parmigiano-Reggiano cheese make this a salad to get excited about.
Ingredients
300 g oyster mushrooms
8 tbsp olive oil, divided
2 tbsp Italian-style bread crumbs
2 tbsp finely grated Parmigiano-Reggiano cheese
1 tsp garlic powder
3/4 tsp salt, divided
2 1-in.-thick beef strip loin steaks, (300 g each), at room temperature
2 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
1 142-g pkg baby arugula
Shaved Parmigiano-Reggiano cheese, (optional)
Instructions
Position oven rack in bottom third of oven and preheat to 425F.
Tear mushrooms in half and toss with 3 tbsp oil on a baking sheet. Spread in a single layer. Sprinkle with bread crumbs and grated cheese.
Bake until mushrooms are golden, 10 to 12 min.
Meanwhile, sprinkle garlic powder and 1⁄2 tsp salt over steaks. Season with pepper. Heat a large non-stick frying pan over high. Add 1 tbsp oil, and then steaks. Reduce heat to medium. Cook for 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, for 5 min.
Whisk vinegar with honey, Dijon and remaining 4 tbsp oil and 1/4 tsp salt in a small bowl. Season with pepper.
Thinly slice steak. Divide arugula among 4 dinner plates. Top with mushrooms and steak. Drizzle with balsamic vinaigrette. Garnish with shaved cheese.
Kitchen tip
Tearing large mushrooms instead of chopping them ensures a crispy, craggy texture.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.