Steak, Mushroom, and Blue Cheese Salad

Steak, Mushroom, and Blue Cheese Salad

Cooking the mushrooms in a few tablespoons of vinaigrette (rather than the usual oil) gives them a tangy flavor.

4 2 strip steaks (10 to 12 ounces each), about 1 inch thick
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 shallot , minced
1 tablespoon Dijon mustard
10 ounces white mushrooms , sliced thin
6 cups baby spinach
2 tablespoons capers , minced
1 cup crumbled blue cheese

  1. Pat steaks dry with paper towels and season with salt and pepper. 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.

  2. Meanwhile, whisk vinegar, shallot, mustard, and remaining oil in bowl.
    Season with salt and pepper.

  3. 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.

  4. Toss spinach, capers, mushrooms, and remaining vinaigrette in large
    serving bowl. Slice steak thinly and arrange over salad. Sprinkle with blue
    cheese.

Serves: 4