Steak and mushroom is a classic flavour combination and for good reason its delicious! But if like me sometimes a whole steak is a bit too much to stomach you might enjoy this salad version instead.
My family are not huge meat eaters, as in we eat meat regularly but not in large quantities. Usually if we have steak we would share one steak between three of us and accompany it with other dishes of salads and vegetables.
That is why this dish is always a hit in my house, it’s a lighter version of a classic, perfect for the summer months when you don’t feel like eating anything heavy. We usually eat this one its own or just with some yummy crusty bread on the side.
For this recipe we have used Scotch fillet, however you can use any steak that is good for quick cooking: Rib Eye, New York Strip, Eye Fillet and T Bone are all good options just stay away from things like Chuck Steak that take hours to tenderise and are really tough if you quick cook them.
We have cooked the steak medium rare (3 minutes on each side at high heat) but if you prefer your steak a little more done add a minute on each side for medium or 2 minutes each side for well-done).
We have used rocket leaves (arugula for those in the US) and I recommend keeping with this option as the leaves are hardy and their peppery flavour goes really well with steak. We also top the salad with shaved parmesan but you could use pecorino, asiago or manchego in fact any hard cheese that has a sharp flavour would probably work.
This makes a lovely light dinner or lunch and is delicious with a light red like a Pinot Noir.
Steak and Mushroom Salad
Equipment
- 1 Frying Pan
- 1 Serving Dish
Ingredients
- 1 Scotch fillet steak (about 300 grams)
- 2 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive oil
- 2 large Portobello mushrooms
- 1 clove Garlic (minced)
- 1 tbsp Thyme
- 1 tbsp Balsamic vinegar
- ½ tsp Dijon mustard
- 2 handfuls Rocket leaves
- ⅓ cup Parsley (leaves picked)
- ⅓ cup Parmesan (shaved)
Instructions
- Heat a fry pan over medium high heat adding 1 tablespoon of olive oil to the pan.
- Season steak well all over with salt and pepper.
- Once pan is hot add steak to the pan and cook for 3 minutes on one side.
- Turn the steak and cook for three minutes on the other side (both sides should look caramelised).
- Remove steak from the pan to a plate, loosely cover with foil and leave to rest until needed.
- In the same pan add your sliced portobello mushrooms (this will soak up the meat juices from the steak). Cook for 2 minutes then turn mushrooms.
- Add garlic, thyme, a sprinkle of salt and some more olive oil (if mushrooms look dry) and cook for an additional minute so flavours combine, then remove from the heat.
- In a serving bowl place balsamic vinegar, 1 tbsp of olive oil and dijon and stir to coat the bottom of the dish.
- Add rocket on top of dressing and toss to coat the leaves, then add parsley and gently stir to combine.
- Thinly slice the steak and place on top of the rocket along with the mushrooms add any meat or pan juices left over.
- Sprinkle with shaved parmesan and enjoy!
Video
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