John Myers
Beef Steak with Mushroom Salad
The perfect beef steak with mushroom salad recipe with a picture and simple step-by-step instructions.
- 300 g Rumpsteak
- 100 g Spinach young
- 300 g King oyster mushrooms
- 1 tbsp Olive oil
- Salt and pepper
- 1 Onion red
- 4 Stems Fresh thyme
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey liquid
- 2 tbsp Olive oil
- Salt and pepper
- 50 g Parmesan
- Take the rump steak out of the refrigerator at least 30 minutes before frying. Sort the baby spinach, wash and spin dry. Cut the king oyster mushrooms (or mushrooms) into slices. Cut the fat edge of the meat several times. Cut the red onion into thin strips.
- Preheat the oven to 100 degrees (convection not recommended). Heat 1 tablespoon of olive oil in a pan and sear the rump steak over high heat for 3-6 minutes. Remove the rump steak from the pan, place on aluminum foil and sprinkle with salt and pepper. Wrapped in foil, leave to rest in the oven on the middle rack for about 10 minutes.
- Put the mushrooms, onions and thyme stalks in the pan and fry for 3-4 minutes. Season with salt and pepper.
- For the salad dressing: Mix 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 2.5 tablespoons of olive oil with salt and pepper. Slice the Parmesan. Mix the spinach and mushrooms with the sauce, sprinkle with cheese. Remove the rump steak from the oven and cut into slices Serve with the mushroom salad and thyme stalks.
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