Steak Salad¶

Kerry Cornell
Lily Cornell and Sam Johnston

Salad:

• 1 head romaine lettuce
• ¼ cup crumbled blue cheese
• ½ seedless cucumber, peeled
• Red onion rings, or 2 green onions, sliced
• 1 bunch watercress, optional

Topping:

• 2 Tbsp butter
• 2 Tbsp vegetable oil
• 1 lb thinly sliced sirloin steak
• 1 cup whole small mushrooms
• ¼ cup dry red wine

Dressing:

• ¼ cup cider vinegar or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¾ cup vegetable oil
• Pepper

Dressing: Put all ingredients in a clear jar with a tight fitting lid and shake hard.

Salad: Wash and dry lettuce and watercress (if using) and tear into bite sized pieces. Cut cucumber in ½ lengthwise and slice. Combine with lettuce and watercress in salad bowl. Drizzle with ½ of the dressing. Sprinkle with blue cheese and toss.

Topping: In a large heavy skillet, heat oil and butter to sizzling. Cook steak and mushrooms, stirring often, until done. Stir in wine and immediately pour contents of pan over salad. Garnish with onion and serve immediately with remaining dressing on the side.

Kid's Serving: Remove their meat before adding wine and serve with lettuce and raw vegetables and dip.