|
|
|
Warm Steak and Mushroom Salad with Walnut Vinaigrette
|
| |
Ingredients:
Walnut Vinaigrette: |
2 tablespoons balsamic vinegar |
1 clove garlic, minced |
1 tablespoon freshly snipped thyme |
2 tablespoons walnut oil |
2 tablespoons extra-virgin olive oil |
2 tablespoons walnuts |
Salad: |
2 tablespoons extra-virgin olive oil |
1 shallot, sliced |
4 beef strip loin steaks, cut about 3/4 inch thick |
1 pound mixed mushrooms(such as cremini, portobello, shitakes, and button), sliced |
1 (5ounce) package mixed baby greens or 4 cups torn mixed greens, tightly packed |
1 round (4.5 ounce) Ile de France Brie au Blue, cut in half and thinly sliced |
Garnish: |
Chopped walnuts |
|
Directions:
- In small bowl, whisk together vinegar, garlic, and thyme.
- Slowly pour in oils, whisking constantly. Fold in walnuts. Set aside until needed.
- Heat 2 tablespoons olive oil in 12-inch skillet over medium high until hot.
- Add steaks and cook 4 minutes per side until browned and just slightly pink in center, about 145 degrees on meat thermometer. Remove to carving board.
- Place mushrooms in hot skillet and saute 3 minutes. Remove from heat.
- Arrange salad greens on 4 serving plates. Evenly distribute mushrooms over greens.
- Carve steaks into 1/4 inch strips and arrange over center of mushrooms.
- Evenly distribute Ile de France Brie au Bleu on each side of steaks.
- Drizzle walnut vinaigrette over each salad. Garnish with chopped walnuts. Serve warm.
- Prep time: 10 minutes
- Cook time: 12-15 minutes
By Candy McMenamin |
|
| |
|
