Warm Steak Salad with Mushrooms and Cabernet Sauvignon


Warm Steak and Mushroom Salad

Warm Steak and Mushroom Salad

The weather has been hot. When the temperature rises, I like to make salads without compromising the heartiness of a regular meal. This week’s pairing I have to admit was a bit of an experiment, because after searching through my recipe binder filled with magazine clipping, I could not find the recipe I just knew I had on Steak Salad with Mushrooms.  Then, instinct kicked in and I decided, what the heck,  I can cook this. And with a burst of kitchen confidence I prepared my ingredients and voila! WINNING.

Here’s what you’ll need:

From Laura’s Kitchen

4 pieces steak filet  (recommended marinade: pastamore Cabernet Sauvignon Marinade with Roasted Garlic)

2 packs of mushrooms, rinsed and sliced (shitake and white mushrooms were used in this recipe)

1 /2 pack of baby spinach leaves

2 tablespoons Olive Oil

Salt and Pepper

Inexpensive Merlot or Cabernet Sauvignon (Charles Shaw works!)

Heat 2 tablespoons of olive oil in a large frying pan. Add mushrooms, season lightly with salt and pepper and add  1 cup of red wine. Saute mushrooms until tender, reserve liquid and transferring mushroom and liquid to bowl. There should be approximately ½ cup liquid left.  Add steak filets to same pan, cooking to desired temperature. Medium rare 130-135 degrees, Medium 140-145 degrees, Medium Well  150-155 degrees.

In a salad bowl, toss ½ pack of spinach salad with mushrooms and reserved red wine liquid. Plate and top with steak.

Wine Pairing


2004 Maloy O’Neill Cabernet Sauvignon, Hillside, Paso Robles, $45

Rich fruit, big chewy tannins. Perfect complement to grilled meats.

Budget Version

2009 J Lohr Cabernet Sauvignon, Paso Robles, $14.99,  Bevmo and most grocery stores

Medium bodied with rich blackberry and spice.

1 Comment:

  • By wine aerator 06 Jul 2011

    Just googled across this article, you probably hear this often, but this is a very well written article. Thumbs up!

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