Grass-fed steak is full of flavor, but when paired with mushrooms, shallots, and oils you have the ideal combination. Enjoy this recipe for a special meal at home with your loved ones.
– 1-1½-pound sirloin steak (1-inch thickness)
– ½ teaspoon salt + 1 pinch
– ½ teaspoon freshly ground pepper
– 1 tablespoon coconut oil
– 2 teaspoons butter
– 2 shallots, chopped
– 8 ounces sliced mushrooms (button, cremini, shitake all work well)
– 1 tablespoon fresh thyme, minced (or ¾ teaspoon dried)
– 6 cups baby arugula, spinach or other chopped tender lettuce
– 2 tablespoons olive oil
– 1 tablespoon red wine vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon lemon zest (optional)
– Salt and freshly ground pepper to taste
Preheat broiler and lightly oil broiler pan. Set aside. Pat steak dry with paper towel, and season lightly with salt and pepper on both sides. Broil steak 3-4 inches from heating element for 4-5 minutes and turn. Broil for 4-5 minutes more for medium rare.
Remove from heat, and tent with foil while preparing the mushrooms. Heat coconut oil and butter in large sauté pan over medium heat.
Add shallots, mushrooms and a pinch of salt, and sauté 3-5 minutes until mushrooms are just tender. Stir in thyme and sauté 1 minute, or until mushrooms reach desired tenderness. Remove from heat.
While mushrooms are sautéing, in a small bowl, whisk together oil, red wine vinegar, mustard, lemon zest, if using, and salt and pepper. Slice the steak into thick strips.
On a serving platter or individual plates, make a layer of lettuce, add the warm mushroom and shallot mixture, dress lightly, and top with steak strips.
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