Steak-Peppercorn Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 8 -ounce beef eye round steaks |
4 teaspoons dijon mustard |
kosher salt and freshly ground black pepper |
3 tablespoons extra-virgin olive oil |
8 ounces white mushrooms, halved or quartered |
1/4 cup grated parmesan cheese, plus more for topping |
3 tablespoons low-fat sour cream |
2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar |
2 large romaine lettuce hearts, chopped |
3 stalks celery, sliced |
1 cup cherry tomatoes, halved or quartered |
2 cups whole-wheat croutons |
Directions:
1. Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
2. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
3. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.
4. Photograph by Christopher Testani
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