Steak & Mushroom Niçoise Salad
The Steak & Mushroom Niçoise Salad is a testament to the endless possibilities of culinary innovation. By blending classic ingredients with unexpected twists, this dish offers a symphony of flavours and textures that will delight the senses. Whether enjoyed as a light lunch or a hearty dinner.
Ingredients
Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper, to taste
- 350 g large sirloin or rump steak
- 500 g Portabello mushrooms sliced
- 1 tbsp balsamic vinegar
- 180 g mixed salad leaves
- 100 g fine green beans lightly steamed
- 1 hard-boiled egg cut into quarters
- 8 baby / fingerling potatoes boiled and halved
- 1 large beefsteak tomato sliced
- 1 tbsp capers
- Handful black olives pitted
- Olive oil for cooking
- Salt and pepper to taste
Instructions
For the dressing:
- Whisk all the ingredients except the olive oil together.
- Slowly drizzle in the olive oil while whisking until emulsified. Taste to adjust seasoning.
- Set dressing aside until serving.
- Preheat a cast iron pan on medium-high heat.
- Generously rub the steak with olive oil and season with salt and pepper.
- Cook the steak until you have a deeply golden brown crust on the outside and it is cooked to your liking on the inside. 52˚C - 54˚C for medium rare.
- Transfer the steak to a cutting board and allow to rest.
- Slice steak against the grain just before serving.
- Add a fresh drizzle of olive oil to the pan.
- Add the Portabellos and sauté until golden brown.
- Season with salt, pepper and balsamic vinegar.
To serve:
- On a large serving platter, arrange the salad leaves.
- Top with the mushrooms, steak and the rest of the ingredients.
- Layer the ingredients as you go so when dishing up, everyone gets a little bit of everything.
- Drizzle with a little salad dressing and serve with some crusty bread on the side.