Categories: Salad
Ingredients
- 3 tbsp. olive oil, divided
- 4 sirloin steaks, seasoned with salt and black pepper
- 8 oz. button or cremini mushrooms, trimmed and sliced
- 2 tbsp. minced shallots, divided
- 1/4 cup balsamic vinegar
- 2 tbsp. white wine vinegar
- 1 tsp Dijon
- 1 bag Italian salad blend
- 2 tbsp. crumbled blue cheese
Directions
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Heat 1 tbsp. oil in a saute pan over medium-high. Add steaks; cook 3-4 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil.
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Add 1 tbsp. oil to pan; heat over medium-high. Add mushrooms and 1 tbsp. shallots; cook until mushrooms release their moisture, it evaporates, and mushrooms are browned, 3-4 minutes. Add balsamic and cook until reduced by half, 2 minutes.
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Whisk together white wine vinegar, remaining 1 tbsp. oil, remaining 1 tbsp. shallots, and Dijon for the vinaigrette; season with salt and pepper. Toss salad blend with vinaigrette, divide among 4 plates, then top steaks with mushrooms and blue cheese.