Newspaper article St Louis Post-Dispatch (MO)

Steak, Mushroom and Blue Cheese Salad

Newspaper article St Louis Post-Dispatch (MO)

Steak, Mushroom and Blue Cheese Salad

Article excerpt

Yield: 2 servings

1 (8-ounce) boneless strip steak, inch thick, trimmed

Salt and pepper

cup extra-virgin olive oil, divided

2 tablespoons red wine vinegar

1 small shallot, minced

1 teaspoons Dijon mustard

8 ounces white or cremini mushrooms, trimmed and quartered

4 ounces (4 cups) baby spinach

1 tablespoon capers, rinsed and minced

1 ounce blue cheese, crumbled ( cup)

1. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well-browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium rare), 1 to 4 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest while finishing salad. …

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