SERVES 4
TOTAL TIME: 40 minutes
Cremini mushrooms can be substituted for the white mushrooms.
|
½ |
cup extra-virgin olive oil |
|
2 |
(8- to 10-ounce) strip steaks, 1 inch thick, trimmed |
|
|
Salt and pepper |
|
¼ |
cup red wine vinegar |
|
1 |
shallot, minced |
|
1 |
tablespoon Dijon mustard |
|
1 |
pound white mushrooms, trimmed and quartered |
|
10 |
ounces (10 cups) baby spinach |
|
2 |
tablespoons capers, rinsed and minced |
|
2 |
ounces blue cheese, crumbled (½ cup) |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Brown steaks on first side, about 5 minutes. Flip steaks over and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 6 minutes. Transfer to plate and tent with aluminum foil. Pour off fat but do not wipe out pan.
2. Meanwhile, whisk vinegar, shallot, mustard, and remaining 7 tablespoons oil together in large bowl and season with salt and pepper to taste.
3. Add mushrooms and 2 tablespoons vinaigrette to now-empty skillet and cook over medium-high heat until mushrooms are golden, 6 to 8 minutes; let cool slightly.
4. Add spinach and capers to remaining vinaigrette and toss to coat; season with salt and pepper to taste. Divide spinach among individual plates or transfer to serving platter and top with mushrooms. Slice steak thinly against grain and arrange over salad. Sprinkle with blue cheese and serve.