Steak and Mushroom Salad Incredible and Simple
Elevate your weeknight dinners with this incredible and simple Steak and Mushroom Salad—a hearty yet refreshing dish that combines juicy, pan-seared ribeye steak, earthy cremini mushrooms, and crisp mixed greens. Tossed with sweet cherry tomatoes, a drizzle of olive oil and balsamic vinegar, and topped with shaved Parmesan, this salad is bursting with flavor in every bite. The tender steak is perfectly balanced by the caramelized mushrooms and a hint of garlic for an irresistible umami kick. Ready in just 35 minutes, this easy recipe is ideal for a satisfying lunch or an elegant dinner for two. Perfect for steak lovers and salad enthusiasts alike, this dish brings restaurant-quality results straight to your table.
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Recipe Information
Ingredients
- 1 piece (about 8 oz) Ribeye steak
- 8 ounces Cremini mushrooms
- 6 cups Mixed greens
- 1 cup Cherry tomatoes
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 ounce (shaved) Parmesan cheese
- 1 tablespoon Butter
Instructions
Season the ribeye steak generously with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides. Let the steak rest at room temperature for 10 minutes.
While the steak rests, clean and slice the cremini mushrooms into thin pieces. Mince the garlic cloves.
Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering. Place the steak in the pan and sear for 3-4 minutes on each side for medium-rare, or adjust the timing for your desired doneness. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
In the same skillet, lower the heat to medium and add 1 tablespoon of butter. Once melted, add the mushrooms and cook for 5-7 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for another minute. Remove the mushroom mixture from the skillet and set aside.
Slice the cooked steak against the grain into thin strips.
In a large bowl, combine the mixed greens and cherry tomatoes. Drizzle with the remaining 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Toss to coat evenly.
Divide the salad mixture between two plates. Top each plate with the sautéed mushrooms, steak slices, and shaved Parmesan cheese.
Sprinkle the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper over the salads for added seasoning, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 15.2 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 452 mg | 35% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
