April 15, 2011

Sauteed Steak Salad

1 bunch romaine lettuce
1 bunch watercress
1/2 English cucumber
1/4 cup blue cheese, crumbled
1 red onion, thinly sliced
2 teaspoons vegetable oil
2 teaspoons butter
1 lb sirloin steak, thinly sliced
1/2 lb mushroom
1/4 cup wine, red
1/4 cup vinegar, red wine
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
3/4 cup corn oil


Vinaigrette Dressing:

In a small bowl, whisk together vinegar, sugar,mustard, garlic, salt and freshly ground pepper to taste. Gradually whisk in oil.Cover and refrigerate while preparing salad.

Salad:
Wash and dry lettuce and watercress. Tear lettuce into bite size pieces. Remove coarse stems from watercress. Cut cucumber in half lengthwise and slice.In a salad bowl, combine lettuce, watercress and cucumber.Drizzle with 1/2 cup of the dressing; sprinkle with blue cheese, toss gently.

Topping:
In a large heavy skillet, heat oil and butter until sizzling; cook steak and mushrooms, stirring often, for2 – 3 minutes, for med rare, or longer for well done.Stir in wine and immediately pour over salad. Garnish with red onion rings and serve immediately. Pass remaining dressing separately.Serve with a crusty bread.