Savor the perfect blend of flavor and nutrition with our Warm Steak-and-Mushroom Salad—a hearty, protein-packed dish that satisfies your cravings while fueling your body with wholesome, healthful ingredients!
Image source: AI-generated
Serves: 4
Ingredients
- 1 lb sirloin steak (1¼-inch thick)
- 1¼ tsp kosher salt, divided
- ¾ tsp freshly ground black pepper, divided
- 2 tsp olive oil
- 8 oz mushrooms, sliced (cremini, button, or wild)
- 1 cup beef broth
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 2 garlic cloves, minced
- 12 oz baby spinach (~12 cups, loosely packed)
Instructions
- Sear the Steak:
- Heat a large heavy skillet (cast iron preferred) over medium-high heat.
- Season steak with 1 tsp salt and ½ tsp pepper. Sear 4 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a plate, tent with foil, and rest.
- Sauté Mushrooms:
- Add oil to the same skillet. Cook mushrooms for 3 minutes until golden. Remove and set aside.
- Make Wine Reduction:
- Increase heat to high. Add broth, wine, and garlic; simmer until reduced to ½ cup (~10 minutes). Stir in remaining ¼ tsp salt and ¼ tsp pepper.
- Wilt Spinach:
- Toss spinach with 4 tbsp of the warm reduction in a bowl until just wilted. Divide among plates.
- Serve:
- Slice steak against the grain. Arrange over spinach with mushrooms. Drizzle with remaining sauce.
Chef’s Tips:
- Resting the steak ensures juiciness—don’t skip this step!
- Pair with: Roasted potatoes or crusty bread to soak up the sauce.
- Vegetarian swap: Use portobello mushrooms and vegetable broth.
