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Warm Steak Salad with Mushroom Brown Butter

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Steak Salad with Mushroom Brown ButterWhen it comes to good steak, there is no such thing as too much.  I can’t help it, I love the stuff.  I was raised on it, and I mean that literally.  I spent the first 7 years of my life on a beef cattle farm in Ontario, where my parents, both city kids by birth, raised cows and showed horses.  When asked as a young child what my favourite food was, my answer was inevitably steak.  I asked for steak every year for my birthday dinner, and although I was a tiny child and a very picky eater, I could pack back a 12 ounce, medium-rare steak in a matter of minutes.  I still can.  It’s one of my rare hidden talents.

mushroom browned butter

It wasn’t until later in life that I marveled that my parents were adventurous enough as newlyweds to purchase a farm and set about learning how to run one.  The cattle part was probably fairly straightforward…feed them enough grass and hay, pasture them during the day, and make sure they were warm at  night and during the long Canadian winters.  But the showing horses part always makes me shake my head with wonder.  I am sure they had ridden horses when they were younger, but they not only raised and rode the horses on the farm, they actually trained them and entered them in horse shows all over Ontario and parts of the US.  And got very proficient at it, my father at one time being the Barrel-Racing champ of his Paint Horse Association.   My summers were spent running in packs with other kids on the dusty grounds of horse shows, watching races and generally wreaking havoc.  The freedom we had back then was astonishing.

Browned Butter Sage Sauce

And then we moved into the city and I became a city kid through and through.  I still am a city kid, and I can’t for the life of me imagine taking on the responsibility of running a farm and raising cows and horses.  Nor would I want to.  But I admire my parents greatly for their sense of adventure in doing so.  It sometimes makes me see them in a different light, to imagine them as young 20-somethings, tackling a lifestyle so different from the one they grew up with.  Amazing, truly.

And if I have one lasting legacy from my days on the farm, it is my love of steak.  This recipe is a delicious way to serve leftover steak…if you have any.  If I was in your family, there would never be any leftovers.  Although I might be able to make an exception for this.  I adore steak salad, and top it with a browned butter sauce with  mushrooms and sage?  Heavenly.

Steak Salad with Browned Butter

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Warm Steak Salad with Mushroom Browned Butter
Servings: 2 servings (main course)
Ingredients
  • 12 oz steak we like boneless rib eye
  • salt and pepper to taste
  • 4 oz baby bella mushrooms
  • 6 tbsp butter
  • 12 fresh sage leaves chopped
  • 4 cups fresh baby spinach
  • additional salt and pepper if desired
Instructions
  1. Sprinkle steak with salt and pepper, and grill or broil to desired doneness (medium or medium-rare).
  2. Slice steak thinly across the grain.
  3. In a large skillet over medium heat, melt butter and cook until it is just beginning to brown, about 3 to 4 minutes.
  4. Add mushrooms and sage, and saute until fragrant and sage is crispy, 4 minutes more.
  5. Divide spinach between 2 large plates and arrange sliced steak over top.
  6. Pour mushroom sauce over each and sprinkle with salt and pepper, if desired. Serve immediately.
Recipe Notes

Serves 2. Each serving has 7 g of carbs and 3 g of fiber. Total NET CARBS = 4 g.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. This too funny. I actually have leftover steak, mushroom and spinach salad packed for my work lunch today. It was a restaurant filet; I finished mine, my big husband did not, and now its mine, lol. I could probably eat a 16 oz. steak. If I had access to a stove at work, it wouldn’t be blue cheese dressing in my dressing container. This is absolutely inspired!

    Reply

  7. mushrooms and steak is perhaps my favorite combination in the world. I like to make a quick pan sauce with cream, garlic and mushrooms, but I will definitely be trying out your sage brown butter mushrooms. Sage is such a great, earthy herb!

    Reply

  10. Wow, your timing is impeccable! I have leftover steak from grilling last night, and it’s just a tad dry, so I’ve been wondering what would make a good sauce to moisten it up a bit. This is perfect – thank you!! How did you know?

    Reply

  11. I hear ya on that! While I have lost my taste for beef as I have gotten older…I was able to put away A LOT of it when I was younger. I ate a 18oz steak one year at a family dinner. I couldn’t even think about doing that now! haha

    Reply

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