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Steak & Mushroom Salad

Steak Salad

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

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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.

Keywords: steak salad, summer salad