Steak & Mushroom Salad; bio lettuce

The lettuce I planted was red. The hearts were a pale green. As the spring wore on the outer, dark red leaves became more and more ‘holey’ thanks to the little gray slugs that live there.

As the lettuce got larger the little gray slugs were joined by little snails.

I actually prefer the snails as they are easier to pick up and toss out the window.

On the other hand I can wash the little slugs down the drain.

You do realize, of course, that finding slugs and snails in your produce is a true sign that the produce is organic. I’m used to it now. My own vegetables as well as what I buy at the market almost always come with critters of some sort.

I still hate it when I forget to check and end up with slugs climbing the walls inside the fridge.

But they don’t move very fast when they’re cold…..

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Steak & Mushroom Salad

We often grill extra steak just so we can make this salad – but the complete recipe, including marinade is here.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Category: Salad


  • 12oz (360gr) steak, rib-eye, sirloin, flank 
  • Marinade:
  • 1 tbs ketchup
  • 1 tbs soy sauce
  • 2 tbs sherry wine vinegar
  • 1/2 tsp garlic powder
  • 2 tbs olive oil
  • Salad:
  • 8oz (240gr) asparagus, roll-cut (see notes)
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 10oz (300gr) potatoes, cubed
  • 2 tbs olive oil, divided
  • 1 tbs soy sauce
  • Lettuce – for 2 main salads
  • 1 avocado, cubed
  • handful fresh majroram leaves
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 2 tbs sherry vinegar
  • 1 tbs soy sauce
  • 3 tbs olive oil


  • Whisk together all ingredients for marinade. Spoon over steak and allow to marinate while you prep the rest of the salad.
  • When ready – cook steak on barbecue grill until done to your liking. We like medium rare. Time depends on thickness and heat of grill.
  • Remove from heat and let rest 5 minutes. Slice.
  • In 1 skillet heat 1 tbs oil. Add potatoes and sauté until browned and cooked through.
  • The potatoes could also be cooked on the grill in a grill pan.
  • When done remove from heat and set aside.
  • In another skillet heat remaining 1 tbs oil over medium-high heat. 
  • Add asparagus and stir-fry for 5 minutes.
  • Add mushrooms, soy sauce and stir-fry for 5 minutes longer. Remove from heat and set aside.
  • Vinaigrette:
  • Whisk mustard, vinegar and soy sauce.
  • Slow whisk in oil until it thickens.
  • To finish:
  • Put lettuce and marjoram leaves in a large salad bowl, tearing  as needed.
  • Add half the vinaigrette and toss well.
  • Add the remaining ingredients, the rest of the vinaigrette, and toss gently to combine.
  • Divide salad onto 2 large salad plates and serve.


To roll-cut: starting at the bottom of trimmed asparagus make 1 slice at an angle. Roll the asparagus 1/4 turn and make another slice at the same angle. Continue rolling and slicing until done.
This method gives lots of surface to pick up flavors. It can be used on any long, round vegetable.


  • Serving Size: 1/2 recipe
  • Calories: 983
  • Sugar: 12.2 g
  • Sodium: 1083.2 mg
  • Fat: 67 g
  • Saturated Fat: 10.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 51.3 g
  • Fiber: 17.8 g
  • Protein: 51.8 g
  • Cholesterol: 100.5 mg
Steak & Mushroom Salad

That uses up all the lettuce sets I planted in early April. We had a good crop. Out of the 36 plants I had I only lost 2 to whatever little critter likes to cut them off at the ground.

Like everything related to gardening it’s different every year. One year I lost all of them. Some years it’s been half. This was a good year.

Something about this year has to be good, right?

We’ll be taking a salad break for a week or 2 while we wait for the Romain to get big enough. With the hot weather we’ve been having it should be quick.

Two weeks ago we were having fires.

This week I’m putting the stairs in the pool and getting out my swimsuit.

I’m beginning to hope my potager might produce after all.

3 thoughts on “Steak & Mushroom Salad; bio lettuce”

  1. I’m not much for water as far as getting in it, though sitting with my feet in one of the Great Lakes with a nice glass of wine suits me fine. 🙂 But it’s been almost 90 here for the last five days and will stay that way through the rest of the week, so a pool would be very tempting now…and because of the heat, I’ve been shoveling mulch starting at 5:30 in the morning so I can be done by 8.

    I won’t end up getting my garden in this year. It bothers me a bit, but I’m still three weeks behind due to my back problems (thus the early morning mulching) so I gave up for this year. We have so many farms around us, I can get almost any fresh produce unless it’s exotic, but I’ll miss those nice, warm, fresh off my own vine tomato sammies.

    • Can’t you find a spot for a couple of tomato plants? I would try at least that….. Mine is also late. I have winter squash seeds just starting to come up and the beans have only been up a week. Late harvest.
      In the US we had a pool in the middle of our yard (neither very big) and I used to garden in a swimsuit. Jump in and swim a lap or 2 when I got too hot. I don’t have a ‘lounger’ and could never sit still long enough to float around in a pool.

      • I haven’t seen a tomato plant for sale now in almost two weeks. :/ It seems like we got set free and everyone decided to plant. I have a couple places I could plant them, if I could find them.

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