Steak Salad with Mushrooms and Ginger Sesame Vinaigrette Recipe

ingredients

Steak
4 ounces crimini mushrooms
2 tablespoons olive oil
1 clove garlic
salt and pepper
12 ounces beef sirloin

Vinaigrette
1 lime, juiced
2 tablespoons rice wine vinegar
2 tablespoons minced ginger
1 clove garlic
1 serrano chile, seeded and minced
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/3 cup vegetable oil

Salad
8 cups fresh baby spinach

directions

Steak: Cut mushrooms into 1/2-inch slices. Heat olive oil in a medium saute pan over medium heat. Mince garlic. Add garlic to olive oil along with mushrooms. Saute for about 10 minutes with a little salt and pepper until mushrooms are softened and slightly browned.

While mushrooms are cooking, heat a large saute pan over high heat. Season steak with salt and pepper. Sear steak for about 3 minutes per side for medium rare. Let steak rest for five minutes before slicing thin for service.

Make the vinaigrette by combining minced garlic with lime juice, ginger, rice wine vinegar, Serrano chili, sugar, soy sauce, sesame oil, and vegetable oil. Blend with a hand blender or in a standing blender until smooth. Add salt and pepper to taste. Toss spinach with desired amount of the dressing and the sauteed mushrooms. Divide amongst individual serving plates. Top with thinly sliced steak and serve.

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