Categories: Meals
Ingredients
- 1 1/2 lbs. Denver, sirloin, or strip steak
- Kosher salt
- 2 tbsp. ground mixed peppercorns
- 2 tbsp. sherry vinegar
- 2 tsp pure maple syrup
- 1/2 small shallot, minced
- 5 tbsp. vegetable oil
- 1 lb. oyster or cremini mushrooms, trimmed and thickly sliced
- 2 tsp Dijon
- 5 oz. package mesclun salad mix
- 1 cup fresh parsley
- 2 oz. white cheddar cheese, shaved
Directions
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Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
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Heat a large skillet over medium-high heat and add 2 tbsp. vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4-5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board.
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While the steak cooks, heat a second large skillet over high heat. Add 2 tbsp. vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
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Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tbsp. vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
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Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.