This steak salad is super easy and quick to assemble. I love making this salad when we have left over steak from the night before. The salad has four main ingredients and most of it can be substituted. Baby kale or arugula work really well in this salad, but any salad greens can be used.
6 to 8 ounces of rare steak
6 ounces of sliced crimini mushrooms (baby bellas)
salad greens like baby kale or arugula
toasted pine nuts
high quality extra virgin olive oil
salt and pepper
Step one: Heat one tablespoon of olive oil in a pan. Slice the steak into quarter inches and quickly sear each side in the pan. Remove onto a platter. In the same pan add another tablespoon of olive oil and sauté the mushrooms to desired doneness and remove onto the steak platter for assembly.
Step two: In a salad bowl, place enough salad greens for two. Grind fresh salt and pepper over the greens, drizzle about a tablespoon of olive oil and squeeze in the juice of half a lemon. Toss the greens lightly and divide it between two salad plates. Top each plate with steak, mushrooms, pine nuts and enjoy!
Drink with: Buttery Chardonnay