Beef salad on a plate.

Steak Salad with Goat Cheese and Shitake Mushrooms


  1. 150g leftover cooked roast beef (from inside round)
  2. 2 cups mixed greens
  3. 100g fresh shiitake mushrooms
  4. 30g unripened soft goat cheese
  5. 1‐2 tbsp balsamic vinegar
  6. Lime juice to taste
  7. Pinch freshly cracked black pepper


  1. 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.
  2. While the mushrooms are cooking, slice the roast beef as thinly as you can; reserve.
  3. Place mix greens at the bottom of a shallow plate.
  4. Arrange your slices of beef in the center of the pile of greens.
  5. Add shitake mushrooms and soft goat cheese.
  6. Sprinkle balsamic vinegar and lime juice to taste over the whole salad.
  7. Add freshly cracked pepper if desired.