Recipe

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• 12 oz top round strip steaks (13434), net from 16-20 oz raw, about 1 inch thick
• 1 salt and pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 oz (1) shallot, minced
• 15 g (1 tbsp) dijon mustard
• 10 oz white mushrooms, sliced thin
• 6 cups baby spinach
• 2 tbsp capers, minced
• 1 cup crumbled blue cheese

• 1 Pat steaks dry with paper towels and season with salt and pepper.
• 2 Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil. Pour off fat but do not wipe out pan.
• 3 Meanwhile, whisk vinegar, shallot, mustard, and remaining oil in bowl. Season with salt and pepper.
• 4 Return skillet to medium-high heat. Add mushrooms and 3 tablespoons vinaigrette and cook until mushrooms are golden, 6 to 8 minutes. Set aside and allow mushrooms to cool for 5 minutes.
• 5 Toss spinach, capers, mushrooms, and remaining vinaigrette in large serving bowl. Slice steak thinly and arrange over salad. Sprinkle with blue cheese. Serve.