Seared Steak with Roasted Mushrooms and Spinach Salad (Recipe 36 of 125)

Note: Turn on your oven! Wait. Cancel that.

Note: Read your recipe, then turn on your oven. 

I didn't read the recipe and therefore didn't roast my mushrooms. I sauted them instead with a little balsamic and garlic. Sooo good. 

Overall this recipe was just ok. There's nothing special about it other than it's what I call a "full menu meal". Meaning it has your entire menu for the meal in one recipe. 

Seared Steak with Roasted Mushrooms and Spinach Salad
Recipe from Martha Stewart

Serves 4

1 pounds white mushrooms, trimmed and quartered 4 garlic cloves, thinly sliced

5 T olive oil Coarse salt and ground pepper

1 T paprika 1 teaspoon dried oregano

1/2 tsp red-pepper flakes

1 flank steaks

2 T balsamic vinegar

10 ounces baby spinach

Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Set aside.

In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.

In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Tent remaining steak with aluminum foil to keep warm.

In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.