Grilled Steak & Mushroom Salad with Parmesan & Creamy Garlic Dressing

Directions

1. If using wooden skewers, soak 2–4 of them in water until ready to use.
2. Wash and dry all produce, then chop the romaine into bite-sized pieces and shred or tear the lettuce.
3. Preheat a grill pan or skillet over medium-high heat.
4. In a medium bowl, toss the mushrooms with Worcestershire and spices, then thread onto skewers. If you don’t have skewers, you can cook the mushrooms directly in the pan.
5. Add oil to the hot pan, place the mushroom skewers on it, and cook, turning occasionally until charred and tender, about 10 minutes. Transfer to a plate and loosely cover with foil.
6. Juice the lemon into a clean bowl, then add minced garlic, mayo, oil, Dijon, Worcestershire, salt, and pepper; whisk until the dressing is smooth and set aside.
7. Pat the steak dry, season with salt and pepper, and set aside.
8. Reheat the pan with a bit more oil and cook the steak until it reaches your desired doneness, about 2–5 minutes per side. Move the steak to a plate, loosely cover, and let rest for 5 minutes.
9. Toss the romaine with the dressing and add shaved Parmesan.
10. Thinly slice the steak against the grain, then divide the salad and mushrooms among plates. Top with steak slices and serve.