Don’t be put off by the number of ingredients. This salad is super fast to prepare. It will satisfy both the meat lovers in your family and the salad lovers.
Whisk marinade/dressing ingredients in a small bowl (use 4 Tablespoons of the canola oil). Set aside 2/3 of the mixture to use as the salad dressing. Place the remaining third of the mixture in a gallon size Ziploc bag. Add steaks to the bag of marinade and let steaks marinate at least 30 minutes, up to 8 hours.
When you are ready to prepare…
Heat 1 Tablespoon canola oil in a large nonstick skillet over medium high heat. Add mushrooms and saute until browned. Season with salt and pepper. Transfer mushrooms to a plate.
Add 1 Tablespoon canola oil to skillet and heat over medium high. Remove steaks from the bag of marinade and cook to desired doneness (3 -4 minutes per side for medium rare). Transfer steaks to cutting board. Let rest for 5 minutes before slicing.
Toss all of the remaining salad ingredients together in a serving bowl. Add dressing and toss. Place steak strips over the top of the tossed salad.
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Very good! Although it was a bit spicy with the type of chilie sauce I used, so I would tone that down next time or use a different brand maybe! But overall it was great and my husband really liked it too!
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
by Beth Pierce in
Salads
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Serves: 8 Level: Easy
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