Mushroom Steak Salad With Walnut Vinaigrette

• 8 ounces boneless beef sirloin steak (3/4 inch thick)
• 3 tablespoons olive oil, divided
• 1 cup each sliced fresh baby portobello, shiitake and button mushrooms
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons walnut oil
• 2 tablespoons finely chopped walnuts
• 3 cups torn mixed salad greens
• 1 shallot, sliced
• 2 tablespoons crumbled goat cheese

1. In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing.
2. Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts.
3. Divide salad greens and shallot between two serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

beef sirloin steak, olive oil, fresh baby portobello, balsamic vinegar, thyme, walnut oil, walnuts, shallot, goat cheese

Taken from www.tasteofhome.com/recipes/mushroom-steak-salad-with-walnut-vinaigrette/ (may not work)