What a great entry in our recipe contest! It's a no-fuss recipe that produces a lovely and flavorful dish.
No matter what combination of mushrooms you choose, we think that Candy McMenamin's main dish salad makes a delightful summer dinner.
Colorful thistles are bursting
into full bloom in July and brightening the landscape.
Warm Steak and Mushroom Spinach Salad with Spicy Walnut Vinaigrette
Vinaigrette:
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 tablespoons finely minced jalapeno peppers
1 tablespoon chopped fresh cilantro
2 tablespoons chopped walnuts
Salad:
1 tablespoon butter
1 shallot, sliced
4 beef strip loin steaks, cut about 3/4 inch thick
1 pound mixed mushrooms (such as cremini, portobello, shitake, and button), sliced
6 ounce package baby spinach
4 ounces cotija cheese (substitute good quality Parmesan cheese if not available), crumbled
Garnish:
Chopped walnuts and cilantro sprigs
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In a small bowl, whisk all vinaigrette ingredients together, except walnuts. Fold in walnuts. Set aside.
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Melt butter in 12" skillet over medium high heat. Add steaks and cook 4 minutes per side until browned and medium rate. Remove to a carving board.
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Place mushrooms in hot skillet and saute 4 minutes. Remove from heat.
Arrange spinach on four serving plates. Evenly distribute mushrooms over spinach.
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Carve steaks into 1/4" strips and arrange over mushrooms. Sprinkle cotija cheese over each salad. Evenly drizzle walnut vinaigrette over salads. Garnish with chopped walnuts and springs of cilantro.
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