RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6428
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| Recipe Name: |
Mandarin Steak Salad - Copy |
| Source: |
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Submitted by: |
Administrator |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
3.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
3.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.82
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat a grill. Brush the steaks with some of the mandarin marinade and season with salt and pepper.
Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in warm spot.
Grill the mushrooms until they are soft. Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside.
In a large sauté pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and sauté for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper, to taste.
Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the mushrooms decoratively on the opposite side. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
750 |
Total Carbs: |
1.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
152.0 |
Fat: |
61.8 |
Protein: |
40.00 |
| Fiber: |
0.00 |
Sodium: |
129.00 |
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