This January, I’m trying to do less and relax more. But, that also includes a healthy dose of time at the gym and hearty, healthy and homemade meals by the fire. With NY Strip Steaks on sale every Saturday at The Fresh Market, I can’t help but take advantage of the deal and make a variety of salads that fit the bill for January and also satisfy me on weeknights after the gym! This is the first of three salads for the season – stay tuned!
You can add or subtract anything from this salad – but I love the hearty addition on French green beans, red onion, sauteed mushrooms over hearty power greens (tender baby spinach, baby red and green chards, and baby kales!). Plus a hearty – but healthy – warm vinaigrette!
Warm vinaigrettes are easy to make and mix up your regular cold salad. I made mine with a mix of champagne and sherry vinegar.
This salad will warm you up on any winter night coming up! Hunker down and give it a try! Oh and, stick to those resolutions!
Warm Mushroom and Steak Salad Over Power Greens, serves 2 hungry eaters
- 1, NY Strip Steak, room temperature
- 2 tablespoons, olive oil
- 1 pint, cremini mushrooms, quartered
- salt & pepper
- 1/2 pint, grape tomatoes
- 2 small handfuls, French green beans
- 2 large handfuls, Power Greens! (Earthbound Organic Farm or a local mix of tender baby spinach, baby red and green chards, and baby kales)
- 1/2, small Red Onion
- 1 garlic clove, minced
- 1 small shallot, minced
- 2 tablespoons, olive oil
- 1 tablespoon, sherry vinegar
- 1 tablespoon, champagne vinegar
- 1/2 teapspoon salt
- pepper, to taste
- 1/2 teaspoon, sugar
In a saucepan, heat olive oil to medium-high. Add cremini mushrooms and saute until brown (don’t stir too often – let them caramelize!). Meanwhile, steam or boil the green bean until tender but still crisp (I actually cheated and microwaved mine for a minute!). Set both green beans and mushrooms aside.
Heat a cast iron skillet to high heat. Season steak generously with salt and pepper. Once the pan is hot, cook the steak on both sides until brown. Depending on the thickness of the steak and your preference, it could be anywhere between 2 and 5 minutes per side. Set steak aside to rest.
In the same saute pan from the mushrooms, add 2 tablespoon olive oil and turn heat to low. Add minced garlic and shallots. Allow to cook until fragrant – about 2 minutes. Add vinegars, salt, pepper and sugar. Taste for seasoning – at this point you can add more vinegar (acid) or olive oil (to reduce acidity).
Slice steak thinly. Arrange power greens on two large plates. Top with steamed green beans, tomatoes and red onion. Add a nice portion of sauteed mushrooms and thinly sliced steak. Drizzle with warm vinaigrette and enjoy.
Reblogged this on JenCabezas and commented:
Steak and greens, yum!