Steak and Roasted Mushroom Spinach Salad
Servings: 3
Ingredients
1 1/4 lb flat iron steak
1/2 lb of cremini mushrooms, quartered
1 cup thinly sliced red onion
3 TBSP cooking oil
1/4 tsp dried thyme
1/2 cup shaved Parmesan cheese
8 oz fresh spinach
salt and fresh ground pepper
Directions
1. Preheat oven to 425°F.
2. Toss the quartered mushrooms with 2 TBSPs of the oil and thyme. Spread evenly on a baking sheet and season with salt and pepper. Bake in the preheated oven for 20 minutes.
3. Pat steak dry with paper towels. Season liberally with salt and pepper and set aside.
4. Heat the remaining 1 TBSP oil in a cast iron skillet over high heat until just beginning to smoke. Cook steak for about 5 to 6 minutes per side (medium rare). Remove steak from the pan and let rest 10 minutes.
5. Lay a bed a spinach on the bottom of each bowl, top with the onions, mushrooms and shaved Parmesan. Place steak on top.
6. Serve with the vinaigrette dressing.
2. Toss the quartered mushrooms with 2 TBSPs of the oil and thyme. Spread evenly on a baking sheet and season with salt and pepper. Bake in the preheated oven for 20 minutes.
3. Pat steak dry with paper towels. Season liberally with salt and pepper and set aside.
4. Heat the remaining 1 TBSP oil in a cast iron skillet over high heat until just beginning to smoke. Cook steak for about 5 to 6 minutes per side (medium rare). Remove steak from the pan and let rest 10 minutes.
5. Lay a bed a spinach on the bottom of each bowl, top with the onions, mushrooms and shaved Parmesan. Place steak on top.
6. Serve with the vinaigrette dressing.
