- 1 ½ lbs New York strip steak (about 2, 12-oz pieces) or 2 lbs wild and cultivated mushrooms, such as king trumpet or chanterelle
- 1 small head radicchio, torn into bite-size pieces
- 2 heads Belgian endive, separated into individual leaves, or 1 small head frisée, chopped
- 2 cups arugula
Marinade for steak:
- 2 cups 51-49® Extra Virgin Olive Oil and Canola Blend, plus more for cooking the steak
- 6 Tbsp red wine vinegar
- 1 Tbsp finely chopped thyme
- 1 Tbsp finely chopped rosemary
- 2 cloves garlic, finely grated or chopped
- 2 tsp ground black pepper
- ¼ cup balsamic vinegar
- ¼ cup whole fat yogurt
- 1 Tbsp dijon mustard
- 1 Tbsp finely chopped shallot
This garlicky, herby marinade made with 51-49® Extra Virgin Olive Oil and Canola Blend, make savory steaks (or earthy mushrooms if you prefer) even more delicious. Add a big spoonful of tangy balsamic dressing (also made with 51-49®), and a handful of hearty chicories and you’ve got a light yet wonderfully delicious dinner.
Season the steak with salt and set aside (not necessary if using mushrooms). In a large bowl or resealable bag, combine ½ cup plus 1 tablespoon 51-49® oil, red wine vinegar, thyme, rosemary, garlic, and black pepper (should equal ¾ cup marinade). Add the steak (or mushrooms) and massage the marinade into the meat. Chill in the refrigerator for at least 30 minutes or up to 2 days for a more robust flavor.
Balsamic Dressing: Whisk together the balsamic vinegar, yogurt, mustard, and shallot. Then slowly drizzle in remaining 1 ¼ cups plus 2 tablespoons 51-49® oil, while whisking vigorously, until the dressing has thickened. Season with salt and pepper and set aside.
Remove the steaks (or mushrooms) from the fridge 30 minutes before cooking to bring them to room temperature.
Heat a large cast-iron skillet over high heat. Add 1 tablespoon of 51-49® oil to the skillet. Remove the steak from the marinade, letting excess marinade drip off, and gently lay them in the hot pan, about 1 inch apart. Cook until deeply browned, caramelized, and a crust has formed on the underside (around 4–6 minutes). Flip the steak and continue cooking until the other side is browned and the steak has reached medium rare (around 3–5 minutes, thermometer should read 120 degrees at the thickest part). Move the steak to a cutting board to rest.
If using mushrooms, heat a large cast-iron skillet over medium-high heat with enough 51-49® oil to lightly coat the pan. Once hot, arrange mushrooms in the skillet in a single layer and cook, undisturbed, until the bottom sides are golden brown (about 3–5 minutes). Season with salt and pepper, toss them and continue cooking, tossing often and reducing heat as needed to avoid scorching, until golden brown all over (about 5 minutes more). Transfer mushrooms to serving plates and repeat with remaining mushrooms.
To serve, add the radicchio, endive, and arugula to a large bowl. Add ½ cup of the balsamic dressing and toss well to coat. Plate the salad on serving plates with the thinly sliced steak (or mushrooms) arranged alongside. Finish with another drizzle of balsamic dressing and freshly cracked black pepper, if desired.