| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 8-ounce beef eye round steaks
- 4 teaspoons dijon mustard
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 8 ounces white mushrooms, halved or quartered
- 1/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons low-fat sour cream
- 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
- 2 large romaine lettuce hearts, chopped
- 3 stalks celery, sliced
- 1 cup cherry tomatoes, halved or quartered
- 2 cups whole-wheat croutons
Instructions
- Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
- Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
- Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.
Nutrition Facts
| Calories | 425 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 73 milligrams |
| Sodium | 796 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
Reviews
This salad is good. To the people complaining about certain things, such as the steak was too tough, you have to learn how to modify your recipes. Just because you have food cooking instructions from a “professional “ doesn’t always mean that that is the correct way. Modify, modify, modify. Make it your own 🙂
I used capers in place of the peppercorns. I didn’t use celery. I decided that cucumber would be good. I got butter and herb croutons instead of using whole wheat. My husband prefers Dorthy Lynch dressing so he used that and myself and my son used ranch. Also, under cook your steak. Meat always cooks a bit more while resting. Thin slices against the grain of the meat work best for round or skirt streak.
I used capers in place of the peppercorns. I didn’t use celery. I decided that cucumber would be good. I got butter and herb croutons instead of using whole wheat. My husband prefers Dorthy Lynch dressing so he used that and myself and my son used ranch. Also, under cook your steak. Meat always cooks a bit more while resting. Thin slices against the grain of the meat work best for round or skirt streak.
Love this salad
Decent Recipe, won’t run to make it over and over. But good
Delicious. Husband and I had rib-eye steaks for lunch yesterday. Brought mine home and used it in this salad. Total keeper. Brined green peppercorns are not to be found in NW Kansas, so used brine from green olives. Husband impressed as was I.
Decent recipe, not really a keeper though. Maybe the steak would be better if cooked on the grill. My steaks came out a bit tough.
Absolutely delicious! All the flavors merged so well. The creaminess of the dressing complimented the fresh crisp lettuce. Made exactly according to recipe, will be making again and again!
used kalamata olives,chopped, and brine from olives as could not find the brined green peppercorns – it was outstanding!!