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Receta Spinach And Beef Salad

by Global Cookbook

Ingredientes

8 ounce sirloin or possibly filet mignon steak cut into strips 2 Tbsp. soy sauce 2 Tbsp. extra virgin olive oil divided 1 tsp chopped garlic     Freshly-grnd black pepper to taste 8 ounce shiitake or possibly similar wild mushroom* trimmed, wiped     clean and sliced     Salt to taste 12 ounce fresh spinach leaves trimmed, rinsed,

and patted dry 4 Tbsp. balsamic vinegar 1 1/2 tsp Dijon mustard 2 tsp lemon pepper - (to 3)     Salt to taste 4 Tbsp. extra virgin olive oil     Chopped fresh herbs to taste     (such as dill, chives, basil, or possibly a combination)

Direcciones

1. Note: White cultivated mushrooms may be substituted and don't need to be cooked.
2. In a bowl combine the steak, soy sauce, extra virgin olive oil, garlic, and pepper. Let marinate 15 min.
3. Hot a nonstick skillet over moderately-high heat till it is warm. Add in the steak, marinade, and salt, and cook, stirring, just till the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate.
4. Add in the remaining oil to the skillet and hot it over moderately-high heat till warm. Add in the mushrooms and salt and pepper, and cook, stirring, for 5 min.
5. In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
6. For the Dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add in the oil, in a stream, whisking till combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or possibly toasted bread.
7. This recipe yields 4 to 6 servings.

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