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Lunch / Dinner

Steak & Mushroom Salad

When you’re hungry and in a hurry, it’s time to think about fast food. No, not the greasy stuff you get at a drive-thru, but home-cooked dinners that come together in a flash.

Steak and salad for dinner is always a treat, and this complete meal couldn’t be any quicker or easier. Be sure to buy whole mushrooms for the recipe — presliced tend to be old.

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Test Kitchen Tip

If possible, ask the butcher at your grocery store to cut the steaks so they’re the same size and cook consistently.


Heat 1 Tbsp. oil in a sauté pan over medium-high. Add steaks; cook 3–4 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil.

Add 1 Tbsp. oil to pan; heat over medium-high. Add mushrooms and 1 Tbsp. shallots; cook until mushrooms release their moisture, it evaporates, and mushrooms are browned, 3–4 minutes. Add balsamic and cook until reduced by half, 2 minutes.

Whisk together white wine vinegar, remaining 1 Tbsp. oil, remaining 1 Tbsp. shallots, and Dijon for the vinaigrette; season with salt and pepper. Toss salad blend with vinaigrette, divide among 4 plates, then top steaks with mushrooms and blue cheese.

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