Sauteed Steak Salad

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“A fast supper for a hot summer's night. Different cheeses and greens vary the flavour, and I like the addition of cherry tomatoes.”

Ingredients Nutrition


  1. Vinaigrette Dressing
  2. 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.
  3. Salad
  4. Wash and dry lettuce and watercress. Tear lettuce into bite size pieces. Remove coarse stems from watercress. Cut cucumber in half lengthwise and slice.
  5. In a salad bowl, combine lettuce, watercress and cucumber.
  6. Drizzle with 1/2 cup of the dressing; sprinkle with blue cheese, toss gently.
  7. Topping
  8. In a large heavy skillet, heat oil and butter until sizzling; cook steak and mushrooms, stirring often, for
  9. 2 - 3 minutes, for med rare, or longer for well done.
  10. Stir in wine and immediately pour over salad. Garnish with red onion rings and serve immediately. Pass remaining dressing separately.
  11. Serve with a crusty bread.
  12. Try experimenting with different greens and cheeses!

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