Lions Mane Steak Salad
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesThe Dressing (prepare first and refrigerate)
2 tbsp 2 fresh chopped parsley
2 tbsp 2 fresh chopped cilantro
2 2 green onions
2 tbsp 2 fresh lemon juice
1 tbsp 1 minced garlic
1 tbsp 1 lemon zest
1 tsp 1 apple cider vinegar
1/3 cup 1/3 olive oil
1/2 tsp 1/2 salt
- Steak Salad
7 oz 7 romaine lettuce chopped
1 1 large avocado sliced
4 4 cucumbers sliced
10 oz 10 cherry tomatoes halved
1/2 1/2 large red onion thinly sliced
1 cup 1 corn
1/4 cup 1/4 sunflower seeds
2 oz 2 feta or goat cheese crumbles
Directions
- For the Steak (we recommend preparing the salad and dressing prior to cooking the steaks)
· Slice a large Lions Mane mushroom into 1 inch thick “steaks”
· Brush both sides of steaks with a 50/50 blend of Worcestershire sauce and beef broth or stock.
· Season Steaks with Steak Seasoning
· Heat avocado or grape seed oil over medium/high in a skillet (we recommend cast iron)
· Place steaks in hot skillet and rest a heavy skillet on top of the steaks to squish them. The idea is to press the water out of the steaks and to get a good crisp to them. About 3 min per side.
· Once your Lions Mane steaks are cooked to your liking, cut them into thin strips. - For the Salad
· While your steaks are , prepare the salad. Place all the ingredients for the dressing into a food processor and process on high until smooth. If it seems a little too thick, option to add a few teaspoons of water. Set aside.
· Next, place the romaine lettuce, avocado, cucumbers, cherry tomatoes, red onion, and corn into a large bowl and toss everything together.
· Drizzle the dressing over the salad and toss again.
· Finally, top the salad with sliced steak, sunflower seeds, and goat cheese.
