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.
2004 Maloy O’Neill Cabernet Sauvignon, Hillside, Paso Robles, $45
Rich fruit, big chewy tannins. Perfect complement to grilled meats.
2009 J Lohr Cabernet Sauvignon, Paso Robles, $14.99, Bevmo and most grocery stores
Medium bodied with rich blackberry and spice.