Spinach And Beef Salad

Recipe Ingredients

8 oz	227g	Sirloin or filet mignon steak - cut into strips
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Olive oil - divided
1 teaspoon	5ml	Minced garlic
		Freshly-ground black pepper - to taste
8 oz	227g	Shiitake or similar wild mushroom* - trimmed, wiped
		Clean and sliced
		Salt - to taste
12 oz	340g	Fresh spinach leaves - trimmed, rinsed,
		And patted dry
		Dressing
4 tablespoons	60ml	Balsamic vinegar
1 1/2 teaspoons	7.5ml	Dijon mustard
2 teaspoons	10ml	Lemon pepper - (to 3)
		Salt - to taste
4 tablespoons	60ml	Olive oil
		Minced fresh herbs - to taste
		= (such as dill, chives, basil, or a
		Combination)

Recipe Instructions

* Note: White cultivated mushrooms may be substituted and do not need to be cooked.

In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes.

Warm a nonstick skillet over moderately-high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate.

Add the remaining oil to the skillet and warm it over moderately-high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.

In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.

For the Dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A60) - from the TV FOOD NETWORK

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