Grass-Fed Steak, Mushroom & Blue Cheese Salad


  • 2 grass-fed strip steaks (10 ounces each)
  • 1/2 cup of olive oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 TB dijon mustard
  • 10 ounces white mushrooms, thinly sliced
  • 1 bag mixed greens
  • 2 TB capers, minced
  • 1/2 cup sliced cherry tomatoes
  • 1 cup crumbled blue cheese


  • Servings: 4
  • Prep Time: 30 minutes
  • This Recipe is: Egg Free, Gluten Free, Nut Free
  • Cook For: Dinner, Lunch
  • Cuisine Type: American
  • Author: Adapted from America's Test Kitchen


  1. Pat steaks dry with a paper towel. Salt and pepper the steak.
  2. Heat 2 TB of olive oil in a skillet over medium-high heat
  3. Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.
  4. Sear the steaks over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness).
  5. Once cooked, leave the steak to rest for 5 minutes.
  6. Make the dressing. Whisk vinegar, shallot, mustard and remaining oil in a bowl. Season with salt and pepper.
  7. Return skillet to medium-high heat. Add mushrooms and 3 TB dressing and cook until mushrooms are golden brown, 6-8 minutes. Set aside and allow mushrooms to cool for 5 minutes.
  8. Toss mixed greens, capers, mushrooms, tomatoes and remaining dressing in a bowl.
  9. Slice the steak thinly against the grain.
  10. Add steak to the bowl with greens and sprinkle with blue cheese.

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