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
-
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. -
Meanwhile, whisk vinegar, shallot, mustard, and remaining oil in bowl.
Season with salt and pepper. -
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. -
Toss spinach, capers, mushrooms, and remaining vinaigrette in large
serving bowl. Slice steak thinly and arrange over salad. Sprinkle with blue
cheese.
Serves: 4