Best 7 Seared Steak With Roasted Mushrooms And Spinach Salad Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
• In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
• In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
• In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

GRILLED STEAK AND MUSHROOM SALAD

Steps:

• In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

ROASTED MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, garlic, and 1 tablespoon olive oil. Roast until golden, about 20 minutes. Remove garlic and roughly chop. Toss together spinach, lemon zest, and 1 tablespoon olive oil and season with salt and pepper. Add to sheet, toss with mushrooms, and roast until wilted, about 2 minutes. Season with salt and pepper. Toss with garlic and parsley to serve.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS

Steps:

• Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
• Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
• Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.