Warm Steak and Mushroom Salad
Elevate your salad game with this Warm Steak and Mushroom Salad, a hearty and flavorful dish perfect for lunch or a light dinner. Tender slices of perfectly seared ribeye or sirloin steak are paired with golden sautéed cremini mushrooms, crisp mixed greens, juicy cherry tomatoes, and thinly sliced red onion to create a satisfying, nutrient-packed meal. A tangy balsamic vinaigrette infused with garlic and Dijon mustard ties everything together, adding a bold yet balanced flavor. With just 15 minutes of prep and a quick 20-minute cook time, this warm steak salad is both effortless and elegant. Garnished with fresh parsley and served while the steak and mushrooms are still warm, this dish is ideal for anyone craving a restaurant-quality meal that’s easy to make at home. Perfect for gluten-free diets and packed with protein, it’s a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Ribeye or sirloin steak
- 2 cups Cremini or button mushrooms
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Butter
Instructions
Take the steak out of the refrigerator about 20 minutes before cooking to bring it to room temperature. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Clean and slice the mushrooms thinly. Halve the cherry tomatoes and slice the red onion thinly. Mince the garlic and chop the fresh parsley finely.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the skillet is hot, sear the steak for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove the steak from the skillet, loosely tent with foil, and let it rest for 10 minutes.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the mushrooms and a pinch of salt. Sauté for 5-6 minutes until the mushrooms are golden brown and tender. Remove from heat and set aside.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and the minced garlic. Season the dressing with a pinch of salt and black pepper.
On a large serving platter or in a salad bowl, arrange the mixed salad greens. Top with the cherry tomatoes, sliced red onion, and sautéed mushrooms.
Slice the rested steak against the grain into thin slices and arrange over the salad.
Drizzle the salad evenly with the balsamic vinaigrette and sprinkle with fresh parsley.
Serve immediately while the steak and mushrooms are still warm.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 16.8 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 232 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3352 mg | 71% | |
*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.
