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Steak, Mushroom, and Blue Cheese Salad

From

April​/May 2007

Steak, Mushroom, and Blue Cheese Salad

Our Steak, Mushroom, and Blue Cheese Salad recipe is a twist on a classic flavor combination. The pan should be very hot before adding the steaks. Cooking steaks in a pan that isn’t properly preheated leads to meat that overcooks before developing a good crust. Heat the skillet over medium-high heat with a bit of vegetable oil until the oil smokes, which indicates that the pan is hot enough.  We preferred to buy a whole chunk of blue cheese and crumble it ourselves, as the pre-crumbled blue cheese tends to be dry and bland. We used a fork to break the cheese into small bits.

Serves 4

Cooking the mushrooms in a few tablespoons of vinaigrette (rather than the usual oil) gives them a tangy flavor.

Ingredients

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