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Sliced Rib-Eye and Mushroom Salad with Basil Dressing

Servings: 4

A dressing made with fresh basil makes steak and mushrooms feel summery, and crispy onions add flavor and crunch. This is the dish to turn to when you’re looking to impress your midweek guests.


  • 2 Tbs. chopped fresh basil; more small leaves for garnish
  • 2 Tbs. white wine vinegar
  • 2 Tbs. mayonnaise
  • 4 Tbs. olive oil
  • Kosher salt
  • 1 lb. button mushrooms, trimmed and very thinly sliced
  • 1 Tbs. unsalted butter
  • 2 12-oz. boneless rib-eye steaks
  • Freshly ground black pepper
  • 1 clove garlic
  • 1/3 cup homemade or purchased crispy onions

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 420
  • Fat (g): 47
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 95
  • Sodium (mg): 420
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 38


  • In a mini food processor or blender, combine the basil, vinegar, mayonnaise, and 2 Tbs. of the oil. Lightly season with salt and process until well blended.
  • Put the mushrooms in a large bowl and toss with enough dressing to lightly coat.
  • Heat the remaining 2 Tbs. oil and the butter in a large cast-iron skillet over medium-high heat. Season the steaks with salt and pepper, and cook, flipping once, until nicely browned on one side, 4 or 5 minutes. Flip, add the garlic to the pan to flavor the oil, and cook, basting several times with the fat, until rare, another 4 minutes. Transfer to a cutting board.
  • Spoon the mushrooms onto a platter or plates. Slice the steaks against the grain, and lay the slices on top of the mushrooms. Top with the onions, and drizzle with the remaining dressing. Garnish with small basil leaves.


Rate or Review

Reviews (1 review)

  • User avater
    CrackerCat | 06/10/2019

    This is a keeper. Prepared twice and was a real hit. First I tried strip steak but texture not right. Second time used rib-eye and texture perfect. Both cases the steaks were prepared at 130F in sous vide and finished with a very hot sear produced a nice crust. Plated on a bed of arugula. Suggest doubling sauce volume.

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