steak, mushroom & blue cheese salad


1 (8-ounce) boneless steak, ¾ inch thick, trimmed

Salt and pepper

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 small shallot, minced

1½ teaspoons Dijon mustard

8 ounces mushrooms, trimmed and quartered

4 ounces (4 cups) baby spinach, arugula, green or red leaf lettuce.

1 tablespoon capers, rinsed and minced

1 ounce blue cheese, crumbled (¼ cup)



Gadwall in the Fog

  1. Season steak with salt and pepper.
  2. In a skillet heated to medium-high, add 1 tablespoon oil. When hot, brown steak 3 to 5 minutes. Flip and reduce heat to medium, cooking until meat registers 120 to 125°, 1 to 4 minutes. Transfer steak to cutting board, tent, and let rest while finishing salad.
  3. Pour off fat from skillet but do not wipe clean.
  4. Whisk remaining 3 tablespoons oil, vinegar, shallot, and mustard together in large bowl.
  5. Add mushrooms and 1 tablespoon vinaigrette to now-empty skillet and cook over medium heat until mushrooms are golden, 6 to 8 minutes.
  6. Add greens and capers to remaining vinaigrette and gently toss to coat. Season with salt and pepper to taste and top with mushrooms.
  7. Slice steak thin and arrange over salad.
  8. Sprinkle with blue cheese and serve.


Serves two