Past Recipes
Seared Steak Salad

Seared Steak Salad with Balsamic Mushrooms and Whipped Goat Cheese

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Chef Taylor has dreamt up a super-classy dinner that’s deceptively simple to put together. Seared steak is paired with balsamic-sautéed cremini mushrooms and edamame over a lemony arugula salad. Whipped goat cheese on top makes a visually stunning garnish for this New Year’s–worthy meal. Bon appétit!

  • Stovetop Only
  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 550
  • Protein 37g
  • Total Carb 19g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • steaks
    • 2
    • steaks
  • lemon
    • 1
    • lemon
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • garlic
    • 2 cloves
    • garlic
  • shallot
    • 1
    • shallot
  • parsley
    • 1/8 ounce
    • parsley
  • thyme
    • 1/8 ounce
    • thyme
  • balsamic vinegar
    • 1/4 cup
    • balsamic vinegar
  • edamame
    • 1/4 cup
    • edamame
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese
  • heavy cream
    • 3 tablespoons
    • heavy cream
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate or cutting board, cover loosely with foil, and set aside to rest. Reserve juices in pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While steaks sear, halve lemon. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Mince garlic. Peel shallot, halve, and thinly slice. Rinse remaining produce. Roughly chop parsley and thyme leaves, keeping herbs separate and discarding stems. In a large bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to make dressing.

  3. Sauté aromatics

    Sauté aromatics

    Place pan from steaks over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add garlic, shallot, and thyme. Cook, stirring, until softened and fragrant, 2-3 minutes.

  4. Cook balsamic mushrooms

    Cook balsamic mushrooms

    Add another 1 tablespoon olive oil to pan with aromatics, still over medium high. When oil is shimmering, add mushrooms and cook, stirring, until just golden, 8-10 minutes (skip to Step 5—but don't forget to come back!). Then, add balsamic vinegar and edamame and cook, stirring, until thickened and reduced by half, 2-3 minutes. Add juice of remaining lemon and season with ¼ teaspoon salt and pepper. Remove from heat.

  5. Whip cheese and dress arugula

    Whip cheese and dress arugula

    While mushrooms cook, in a medium bowl, whisk together goat cheese and heavy cream until smooth. Taste and season with salt and pepper as desired. Set aside. Pat arugula dry with paper towel, add to large bowl with dressing, and toss to coat.

  6. Plate seared steak salad

    Plate seared steak salad

    Cut steaks against the grain into ¼-inch slices. Divide arugula between serving plates. Spoon over balsamic mushrooms and edamame, then top with sliced steak. Add dollops of whipped goat cheese and garnish with parsley. Cheers to you!

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