Pepper-Crusted Steak with Warm Mushroom Salad

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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