Ingredients
8 ounces boneless beef sirloin steak (3/4 inch thick)3 tablespoons olive oil, divided1 cup each sliced fresh baby portobello, shiitake and button mushrooms2 tablespoons balsamic vinegar1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 tablespoons walnut oil2 tablespoons finely chopped walnuts3 cups torn mixed salad greens1 shallot, sliced2 tablespoons crumbled goat cheese
Preparation
In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing.
Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts.
Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
