Warm Steak And Mushroom Salad Recipes

Steps:

• Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
• Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
• Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
• Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
• Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

Steps:

• 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.
• Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
• While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons 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.
• Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
• Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

Steps:

• For the lobster: Bring a medium pot of water to a boil. Heat an outdoor grill over high heat.
• Kill a lobster by splitting the head in half with a large chef's knife. Then split the lobster in half down the middle. Repeat with the other lobster.
• Snap the claws off from both lobsters and boil for 5 minutes. Remove and submerge in ice water to stop the cooking. Careful to keep whole, crack the claws and remove from the shell.
• Use half of the sunflower oil to brush the meat of each lobster tail half, sprinkle with salt and pepper and grill, flesh-side down, moving as needed, until well-marked and the meat is firm and cooked through, about 4 minutes. Let rest for a minute, pull the meat from the shell so its loose and easy to eat out of the shell, squeeze with lemon juice and keep warm. Meanwhile, brush the claws with the remaining oil and sprinkle with salt and pepper. Grill, until just marked and warmed through, about 1 minute per side. Keep warm.
• For the steak and warm mushroom salad: Coat a medium cast-iron skillet with sunflower oil and heat over medium-high. Sprinkle the filet mignons generously with salt and pepper. Sear the steaks until nicely browned, about 3 minutes. Turn the steaks over and add the butter and thyme. Baste the steaks with the butter (to infuse flavor into the steak) and cook until medium-rare, about 3 minutes more. Remove the steak from skillet and allow to rest. Turn the heat down to medium. Add the zucchini, cauliflower and mushrooms and cook, stirring gently, until just about tender, about 3 minutes. Add the tomatoes and spinach and stir gently until the spinach is just wilted. Season with salt and pepper.
• Meanwhile, for the lobster sauce: Pour the wine into a small skillet and bring to a simmer over medium-high heat and reduce by about half, remove from the heat and whisk in the butter, a tablespoon at a time, until the sauce is combined and emulsified. Stir in the chives, parsley and thyme. Season with salt and pepper.
• Divide the steak and mushroom salad between 2 plates. Add 2 lobster tails halves and claws to each plate and top the lobster with the sauce.

Steps:

• In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

Steps:

• Heat one tablespoon of olive oil in a pan.
• Add garlic and cook until translucent.
• Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
• Cook till the mushrooms are cooked through.
• Pour over shredded romaine lettuce and serve.

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
• In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
• In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
• In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.

Steps:

• In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.