Steak-Peppercorn Salad

• 2 8 -ounce beef eye round steaks
• 4 teaspoons dijon mustard
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 8 ounces white mushrooms, halved or quartered
• 1/4 cup grated parmesan cheese, plus more for topping
• 3 tablespoons low-fat sour cream
• 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
• 2 large romaine lettuce hearts, chopped
• 3 stalks celery, sliced
• 1 cup cherry tomatoes, halved or quartered
• 2 cups whole-wheat croutons

1. Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare.
4. Transfer to a cutting board.
5. Wipe out the skillet.
6. Heat 1 more tablespoon olive oil in the skillet.
7. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes.
8. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
9. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl.
10. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss.
11. Cut the steak into bite-size pieces; add to the bowl and toss.
12. Divide among plates and top with more parmesan.
13. Photograph by Christopher Testani

beef, dijon mustard, kosher salt, extravirgin olive oil, white mushrooms, parmesan cheese, lowfat sour cream, green peppercorns, romaine lettuce hearts, stalks celery, cherry tomatoes, wholewheat croutons

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-peppercorn-salad-recipe.html (may not work)