Hot Steak Mushroom and Walnut Salad
This hot steak mushroom and walnut salad is the perfect blend of protein, healthy fats, and fresh greens. A hearty main course salad ready in 30 minutes.
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.
