Categories: Meals

Ingredients

• 1 1/2 lbs. Denver, sirloin, or strip steak
• Kosher salt
• 2 tbsp. ground mixed peppercorns
• 2 tbsp. sherry vinegar
• 2 tsp pure maple syrup
• 1/2 small shallot, minced
• 5 tbsp. vegetable oil
• 1 lb. oyster or cremini mushrooms, trimmed and thickly sliced
• 2 tsp Dijon
• 5 oz. package mesclun salad mix
• 1 cup fresh parsley
• 2 oz. white cheddar cheese, shaved

Directions

1. 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.

2. Heat a large skillet over medium-high heat and add 2 tbsp. vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4-5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board.

3. While the steak cooks, heat a second large skillet over high heat. Add 2 tbsp. 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.

4. Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tbsp. vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.

5. Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

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