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.

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.

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.