Beef salad on a plate.
Steak Salad with Goat Cheese and Shitake Mushrooms
Ingredients
- 150g leftover cooked roast beef (from inside round)
- 2 cups mixed greens
- 100g fresh shiitake mushrooms
- 30g unripened soft goat cheese
- 1‐2 tbsp balsamic vinegar
- Lime juice to taste
- Pinch freshly cracked black pepper
Directions
- Slice the shitake mushrooms and cook them in a non-stick pan over medium-high heat until nice and golden on both sides, about 3‐4 minutes per side.
- While the mushrooms are cooking, slice the roast beef as thinly as you can; reserve.
- Place mix greens at the bottom of a shallow plate.
- Arrange your slices of beef in the center of the pile of greens.
- Add shitake mushrooms and soft goat cheese.
- Sprinkle balsamic vinegar and lime juice to taste over the whole salad.
- Add freshly cracked pepper if desired.
