Winter Steak and Mushroom Salad



15 min


30 min



Winter Steak and Mushroom Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Oven-roasted oyster mushrooms and sharp Parmigiano-Reggiano cheese make this a salad to get excited about.


  • 300 g oyster mushrooms
  • 8 tbsp olive oil , divided
  • 2 tbsp Italian-style bread crumbs
  • 2 tbsp finely grated Parmigiano-Reggiano cheese
  • 1 tsp garlic powder
  • 3/4 tsp salt , divided
  • 2 1-in.-thick beef strip loin steaks , (300 g each), at room temperature
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1 142-g pkg baby arugula
  • Shaved Parmigiano-Reggiano cheese , (optional)


  1. Position oven rack in bottom third of oven and preheat to 425F.
  2. Tear mushrooms in half and toss with 3 tbsp oil on a baking sheet. Spread
    in a single layer. Sprinkle with bread crumbs and grated cheese.
  3. Bake until mushrooms are golden, 10 to 12 min.
  4. Meanwhile, sprinkle garlic powder and 1⁄2 tsp salt over steaks. Season with pepper. Heat a large non-stick frying pan over high. Add 1 tbsp oil, and then steaks. Reduce heat to medium. Cook for 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, for 5 min.
  5. Whisk vinegar with honey, Dijon and remaining 4 tbsp oil and 1/4 tsp salt in a small bowl. Season with pepper.
  6. Thinly slice steak. Divide arugula among 4 dinner plates. Top with mushrooms and steak. Drizzle with balsamic vinaigrette. Garnish with shaved cheese.

Kitchen tip

Tearing large mushrooms instead of chopping them ensures a crispy, craggy texture.