Indulge in Deliciousness with Warm Steak and Mushroom Salad

 

• 12 INGREDIENTS 
• 7 STEPS 
• 15MINS

This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.

 Ingredients

• 2 (200 g) Sirloin Steak
• 1 tsp Kosher Salt, divided
• 1/2 tsp Freshly Ground Black Pepper, divided
• 1 Tbsp Neutral Oil
•  2 Tbsp Butter, divided
•  2 cloves Garlic, minced
• 2 1/3 cups Shiitake Mushrooms
• 1 bag Kale, chopped
• 1/2 Small Red Onion, thinly sliced
•  3/4 cup Cherry Tomato, halved
• 3/4 cup Raspberry Vinaigrette
• 1/4 cup Crumbled Feta Cheese

Cooking Instructions

 Step 1

Season the Freshly Ground Black Pepper (1/4 tsp) with Kosher Salt (3/4 tsp) and Sirloin Steak (2) on all sides.

Step 2

In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 Tbsp). Once very hot, add the steaks and cook for 2-3 minutes.

Step 3

Flip and add Butter (1 Tbsp) and Garlic (2 cloves) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it’s cooking. Remove from the skillet and set aside to rest.

Step 4

In the same pan, add the remaining Butter (1 Tbsp). Add the Freshly Ground Black Pepper (1/8 tsp) and cook until soft and browning, 6-8 minutes. Season with Kosher Salt (1/8 tsp) and Shiitake Mushrooms (2 1/3 cups).

Step 5

Slice the rested steak against the grain.

Step 6

Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.

Step 7

Top the kale with mushrooms, sliced steak, Cherry Tomato (3/4 cup), Red Onion (1/2), and Crumbled Feta Cheese (1/4 cup).