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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pepper-Crusted Steak with Warm Mushroom Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 43 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 121 milligrams
- Sodium
- 518 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 4 grams
Share This Recipe
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 43 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 121 milligrams
- Sodium
- 518 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 4 grams
Ingredients
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.
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