Summer Steak and Mushroom Salad in Salsa Verde Dressing

PREP TIME: 25 Min

COOK TIME: 15 Min

SERVES: 4

Summer Steak and Mushroom Salad in Salsa Verde Dressing
  • 2 sirloin steaks, room temp
  • 200 g Portabello Mushrooms, cut in thick slices
  • 1 bag rocket or cress
  • 1 can cannellini beans, drained & rinsed
  • ½ red onion, finely sliced
  • Salsa Verde Dressing
  • 1 cup fresh stemmed herbs, finely chopped e.g mint, parsley, basil or coriander
  • 1 Tbsp dijon mustard
  • 2 Tbsp red wine vinegar
  • 4 small gherkins, finely diced
  • 1 clove garlic, crushed
  • 1 lemon, juiced
  • ½ cup extra virgin olive oil

Method

  1. Make the dressing by combining the chopped herbs, mustard, vinegar, gherkins, garlic and lemon juice in a bowl. Slowly add in the oil, mixing continuously. Season to taste with salt & pepper, and set aside.
  2. Heat a BBQ, large fry pan, or hot plate over high heat. Season the steaks generously with salt & pepper on all sides. Cook the steaks for 3-4 minutes each side for medium rare, or cook to your liking. Set aside to rest for at least 6 minutes before slicing.
  3. Add a splash of oil to the same cooking surface and grill the mushrooms on each side until golden brown. Remove from heat and season with salt & pepper.
  4. To assemble, place the rocket or cress on a large serving dish, top with the beans, red onion, steak slices and grilled mushrooms pieces. Spoon over the salsa verde when ready to serve.

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