Some days, a plain green salad just doesn’t cut it. You want something that feels hearty, comforting, and satisfying – but still gives you that light and fresh edge. That’s where this Hot Steak Mushroom and Walnut Salad comes in. It’s the kind of meal I turn to when I need a quick dinner that feels a little indulgent but still nourishing.
The secret here is balance. You’ve got juicy sirloin steak, cooked just the way you like it, adding plenty of protein to keep you full. Then there are the mushrooms, sautéed until golden and full of rich, earthy flavor. Add in the crunch of walnuts and the creamy tang of goat cheese, and suddenly this salad isn’t just “a salad” anymore – it’s dinner on a plate.
What really makes this recipe special, though, is the walnut and thyme dressing. A quick whisk of balsamic vinegar, walnut oil, and fresh thyme creates a fragrant, slightly nutty drizzle that ties the whole dish together. It clings to the warm steak and mushrooms beautifully, soaking into the salad leaves without weighing them down. It’s honestly one of my favorite homemade dressings – and once you try it, I think you’ll agree.
I love serving this for weeknight dinners when time is short but I still want something that feels put-together. It only takes 30 minutes, but it looks and tastes like something you’d order at a bistro. Pair it with a glass of red wine and some crusty bread on the side, and you’ve got yourself the perfect dinner that’s both light and comforting.
So the next time you’re craving a salad that feels more like a meal, give this Hot Steak Mushroom and Walnut Salad a try. It’s proof that “salad for dinner” doesn’t have to mean settling for less.
Hot Steak Mushroom and Walnut Salad
Equipment
- Sharp knife
- Skillet
Ingredients
- 2 boneless beef sirloin steaks
- 2 cups mixed mushrooms 150g
- 3 tablespoons unsalted walnuts chopped
- 4 cups mixed salad leaves 120g
- 4 oz goat cheese crumbled (115g)
- 4 tablespoons olive oil 60ml
- 3 tablespoons balsamic vinegar 45ml
- 1 tablespoon fresh thyme chopped
- 3 tablespoons walnut oil 45ml
- Salt and pepper to taste
Instructions
- In a medium skillet, heat one tablespoon of olive oil and cook the steaks until charred on both sides and the desired level of doneness internally. Season with salt and pepper prior to cooking.
- Remove and set aside to rest (I cover the steaks with foil during this time to keep warm)
- Add a little more olive oil to the skillet and saute the mushrooms until reduced in size, golden brown and all the water has been released and evaporated.
- During this time, make the delicious dressing by whisking together the balsamic vinegar, walnut oil, two tablespoons of olive oil and chopped thyme. Stir in the chopped walnuts. Season with salt and pepper.
- Divide the salad leaves between two large bowls. Slice the rested steaks and lay on top of the salad leaves. Sprinkle over the cooked mushrooms and drizzle over the dressing.
- Top with the crumbled goats cheese and a little additional walnuts of required.
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