Salad: Steak, Mushrooms, and Blue Cheese

This salad is inspired by the salad I always order at my favorite bar and grill. They use a mustardy vinaigrette that is also delicious.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 2  cups  salad greens
• 1  tablespoon butter
• 4  ounces small mushrooms, sliced
• 1⁄2 red onion, thickly sliced
• 3  ounces  beef  strip steaks
• 1  ounce blue cheese, crumbled
• 2  tablespoons  balsamic vinaigrette (use Basic Vinaigrette, made with balsamic vinegar)

Directions

1. Cook the steak, using your preferred method. I like medium-rare for this salad. Let the steak rest for five minutes under a foil tent, and then slice thinly against the grain.
2. Meanwhile, melt the butter in a saute pan over medium heat.
3. Once the butter begins to foam, add the onion slices and a pinch of salt, and cook until the onion starts to soften.
4. Add the mushrooms with another pinch of salt. Cook, stirring occasionally, until the mushrooms give liquid. Keep cooking until the liquid cooks away and the mushrooms start to brown.
5. Arrange the mushroom mixture and steak strips on top of the salad greens. Scatter the blue cheese crumbles on top.
6. Pour the dressing over the salad.