Name: Pepper-Crusted Steak with Warm Mushroom Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds Denver, sirloin or strip steak (1 to 1 1/2 inches thick); Kosher salt; 2 tablespoons coarsely ground mixed peppercorns; 2 tablespoons sherry vinegar; 2 teaspoons pure maple syrup; 1/2 small shallot, minced; 5 tablespoons vegetable oil; 1 pound oyster or cremini mushrooms, trimmed and thickly sliced; 2 teaspoons dijon mustard; 1 5-ounce package mesclun salad mix (about 8 cups); 1 cup fresh parsley; 2 ounces white cheddar cheese, shaved

Directions

Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

Photograph by Ralph Smith

Pepper-Crusted Steak with Warm Mushroom Salad

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