Summer steak salad with salsa verde and mushrooms
Next level sirloin steak salad recipe
Serves
4
Prep Time
25 mins
Cook Time
15 mins
Taking the classic steak and mushroom combo and turning it into a loaded salad perfect for hot summer days.
Full of fresh flavours, this steak and mushroom salad is the perfect recipe for a cruisy Saturday BBQ lunch, or even a busy weeknight meal! Satisfy that summer craving with this fresh and filling grilled steak and mushroom salad.
Recipe courtesy of Meadow Mushrooms.
This steak and mushroom salad is the perfect recipe for a cruisy Saturday BBQ lunch, or even a busy weeknight meal! Satisfy that summer craving with this fresh and filling grilled steak nad mushroom salad.
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ShareIngredients
2 Quality Mark sirloin steaks
250g flat mushrooms
cut in thick slices1 bag rocketi
1 can cannellini beans
drained & rinsed½ red onion
finely sliced
1 Tbsp Dijon mustard
1 cup fresh herbsi
stemmed and finely chopped2 Tbsp red wine vinegar
4 small gherkins
finely diced1 garlic clove
crushed1 lemon
juiced½ cup extra virgin olive oil
Method
Make the dressing by combining the chopped herbs, mustard, vinegar, gherkins, garlic and lemon juice in a bowl.
Slowly add in the oil, mixing continuously.
Season to taste with salt & pepper, and set aside.
Heat a BBQ, large fry pan, or hot plate over high heat.
Get the steaks up to room temperature and season generously with salt & pepper on all sides.
Cook the steaks for 3-4 minutes each side for medium rare, or cook to your liking.
Set aside to rest for at least 6 minutes before slicing.
Add a splash of oil to the same cooking surface and grill the mushrooms on each side until golden brown.
Remove from heat and season with salt & pepper.
To assemble, place the rocket or cress on a large serving dish, top with the beans, red onion, steak slices and grilled mushrooms pieces.
Spoon over the salsa verde when ready to serve.
Nutrition Information per Serving (332g)
This nutrition analysis is based on 4 serves.
