Steak and mushroom niçoise salad: A beautiful fully-loaded lunch

Did you know that salads aren’t just made with some leaves and roughly chopped tomatoes and a sprinkling of cheese? There are tons of different salad variations, even for those who want to add a protein into theirs so that they can have a whole meal. Whether you’re following a healthy diet or cooking for dad who never eats salad, this steak and mushroom niçoise salad is a simple bit of French cooking with a mushroom and steak twist for a fully-loaded, colourful and healthy meal.

ALSO READ: Ostrich and mushroom burger: The perfect lunch time meal

Steak and mushroom niçoise salad tips

Niçoise [niˈswaz] salad is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or a vinaigrette. The vegetables are often served raw for a fresher crunch and flavour but you can give them a steam or fry too. The steak adds that protein we often want as part of a whole meal and suits anybody eating healthy or for those that don’t often eat enough greens and vegetables. The dressing adds a bit of freshness and zest to a hearty meal.

ALSO READ: Creamy chicken and mushroom casserole: Dairy-free and healthy

When you want a healthy and simple meal for lunch, this steak and mushroom niçoise salad will satisfy your craving for French cuisine.

Steak and mushroom niçoise salad recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Ingredients

• For the dressing

• 3 tbsp 3 extra-virgin olive oil

• 2 tbsp 2 red wine vinegar

• 1 tbsp 1 fresh lemon juice

• 2 tsp 2 Dijon mustard

• 1 tsp 1 honey

• salt and pepper, to taste

• For the steak and mushrooms

• 350 g 350 sirloin or rump steak

• 500 g 500 portabello mushrooms, sliced

• 1 tbsp 1 balsamic vinegar

• For the salad

• 180 g 180 mixed salad leaves

• 100 g 100 fine green beans, lightly steamed (or raw green and red peppers, thinly sliced)

• 1 1 hard-boiled egg, cut into quarters

• 8 8 baby/fingerling potatoes, boiled and halved

• 1 large 1 beefsteak tomato, sliced

• 1 tbsp 1 capers

• 1 handful 1 black olives, pitted

• Extras

• olive oil, for cooking

• salt and pepper, to taste

Method

• 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 and set dressing aside until serving.
• For the steak and mushrooms
• Preheat a cast iron pan on medium high heat. Generously rub the steak with olive oil and season with salt and pepper.
• Cook 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 steak to a cutting board. Allow to rest for at least half of the cooking time. 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. 

Notes

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