Warm Steak and Mushroom Salad
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12 INGREDIENTS • 7 STEPS • 15MINS

Warm Steak and Mushroom Salad

This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
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This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
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15MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
4
us / metric
Sirloin Steak
2
(200 g)
Sirloin Steak
Rump Steak, patted dry
Kosher Salt
1 tsp
Kosher Salt, divided
set aside 1/8 tsp for mushroom
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper, divided
set aside 1/8 tsp for mushroom
Neutral Oil
1 Tbsp
Neutral Oil
with a high smoke point
Butter
2 Tbsp
Butter, divided
Garlic
2 cloves
Garlic, minced
Shiitake Mushroom
2 1/3 cups
Shiitake Mushrooms
cut into 1/8-inch thick pieces
or Cremini Mushroom
Kale
1 bag
(8 oz)
Kale, chopped
Red Onion
1/2
Small Red Onion, thinly sliced
Cherry Tomato
3/4 cup
Cherry Tomato, halved
Raspberry Vinaigrette
3/4 cup
Raspberry Vinaigrette
or dressing of choice
Crumbled Feta Cheese
4 Tbsp
Crumbled Feta Cheese
optional
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Author's Notes

Cooking times will vary depending on the thickness of the steak.
Cooking InstructionsHide images
step 1
Season the Sirloin Steak (2) with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/4 tsp) on all sides.
step 2
In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 Tbsp). Once very hot, add the steaks and cook for 2-3 minutes.
step 3
Flip and add Butter (1 Tbsp) and Garlic (2 cloves) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it’s cooking. Remove from the skillet and set aside to rest.
step 4
In the same pan, add the remaining Butter (1 Tbsp). Add the Freshly Ground Black Pepper (1/8 tsp) and cook until soft and browning, 6-8 minutes. Season with Kosher Salt (1/8 tsp) and Shiitake Mushrooms (2 1/3 cups).
step 5
Slice the rested steak against the grain.
step 6
Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.
step 7
Top the kale with mushrooms, sliced steak, Cherry Tomato (3/4 cup), Red Onion (1/2), and Crumbled Feta Cheese (4 Tbsp).
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RECIPES TAG
American
Gluten-Free
Beef
Lunch
Microwave
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Quick & Easy
Salad
Side Dish
Vegetables
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