Pepper-crusted steak and warm mushroom salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 43 G., saturated fats 15 G., proteins 35 G., carbohydrates 13 G., fiber 4 G., cholesterol 121 mg, sodium 518 mg, sugar 4 G.

A crust made from a blend of coarsely ground peppers makes this steak truly delicious without the need for additional seasoning. Simply pan-fry it to the desired doneness, let it rest briefly, and serve thinly sliced with a warm mushroom salad. Their flavor will be a wonderful complement to the rich beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 steak weighing 700 g (sirloin or New York), 2.5-4 cm thick.
2 tbsp. coarsely ground peppercorns
2 tbsp sherry vinegar
2 tsp natural maple syrup
Half a shallot, chopped
5 tablespoons of vegetable oil
450 g oyster mushrooms or cremini mushrooms, trimmed and cut into thick slices
2 teaspoons Dijon mustard
1 package (140 g) mesclun salad mix (about 8 cups)
1 cup fresh parsley
60 g of shaved white cheddar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Season the steak on both sides with salt, then pepper. In a large bowl, combine the vinegar and maple syrup and add the shallots; set aside.
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Add the steak and cook, without stirring, until a crust forms, 4-5 minutes per side, plus about a minute on the long sides. Transfer to a cutting board and let the steak rest.

While the steak is cooking, heat a second large skillet over high heat. Add 2 tablespoons of vegetable oil and the mushrooms; cook, undisturbed, until they begin to brown, about 3 minutes. Stir, season with salt, and continue cooking until browned and tender, about 5 more minutes.
Mix the mustard with the shallot mixture, then add the remaining 1 tablespoon of vegetable oil. Add the lettuce, parsley, and sautéed mushrooms and toss, seasoning with salt to taste.
Divide the salad among plates and sprinkle with cheese. Slice the steak and arrange among plates.

Categories:

recipe / Calorie content of prepared meals / Pan / Dinner / Main courses / Meat / Vegetables and mushrooms / Salads / Warm salads / Vegetable salads / / Food Network - recipes

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