Warm Steak and Mushroom Salad with Walnut Vinaigrette


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Soft-Ripened Cheeses

Walnut Vinaigrette:
* 2 tablespoons balsamic vinegar
* 1 clove garlic, minced
* 1 tablespoon freshly snipped thyme
* 2 tablespoons walnut oil
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons walnuts

* 2 tablespoons extra-virgin olive oil
* 1 shallot, sliced
* 4 beef strip loin steaks, cut about 3/4 inch thick
* 1 pound mixed mushrooms(such as cremini, portobello, shitakes, and button), sliced
* 1 (5ounce) package mixed baby greens or 4 cups torn mixed greens, tightly packed
1 round (4.5 ounce) Ile de France Brie au Blue, cut in half and thinly sliced

* Chopped walnuts


* In small bowl, whisk together vinegar, garlic, and thyme.
* Slowly pour in oils, whisking constantly. Fold in walnuts. Set aside until needed.
* Heat 2 tablespoons olive oil in 12-inch skillet over medium high until hot.
* Add steaks and cook 4 minutes per side until browned and just slightly pink in center, about 145 degrees on meat thermometer. Remove to carving board.
* Place mushrooms in hot skillet and saute 3 minutes. Remove from heat.
* Arrange salad greens on 4 serving plates. Evenly distribute mushrooms over greens.
* Carve steaks into 1/4 inch strips and arrange over center of mushrooms.
* Evenly distribute Ile de France Brie au Bleu on each side of steaks.
* Drizzle walnut vinaigrette over each salad. Garnish with chopped walnuts. Serve warm.
* Prep time: 10 minutes
* Cook time: 12-15 minutes

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