Steak, Mushroom and Tomato Salad with Bearnaise Dressing


Servings: 4

Start to finish: 1 hour 40 minutes (40 minutes without pre-salting)
Hands on time:
20 minutes

1 pound 3/4- to-1-inch thick steak– such as flat iron, tri tip or boneless short rib
Kosher salt
2 cups cherry tomatoes
2 tablespoons vegetable oil
1 1/2 cups thinly sliced seedless cucumber
8 ounces firm white mushrooms, trimmed and sliced thin
4 cups butter lettuce, torn into bite size pieces.
Béarnaise Mayonnaise (see below)


Sprinkle the steak on all sides with salt and let stand at room temperature for 1 hour.

Halve the cherry tomatoes, (for a tomato slicing tip see page 000) sprinkle the cut sides with 1 teaspoon salt. Let stand for 20 minutes and pat dry.

Heat the oil in a large skillet over medium high heat. Pat the steak dry, season with freshly ground black pepper on both sides and cook for 4 to 5 minutes a side for medium rare. Transfer to a plate, cover with foil and let rest 10 minutes.

To serve: Add the resting juices from the steak to the béarnaise mayonnaise. Combine the tomatoes, cucumber and mushrooms in a bowl, add half the dressing and toss well. Slice the steak thin across the grain. Arrange a mound of the lettuce on four plates. Top each mound with one fourth of the tossed vegetables and arrange the sliced steak on top. Drizzle the remaining dressing over the steak.

Bearnaise Mayonnaise

Servings: Heaping ½ cup

Start to finish: 15 minutes  
Hands on time:
15 minutes

2 tablespoons finely minced shallots
1/4 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/2 cup homemade mayonnaise (page 000) or store bought mayonnaise
1 1/2 tablespoons chopped fresh tarragon.
Freshly ground black pepper

Combine the first 4 ingredients in a small saucepan, bring the mixture to a simmer and simmer very gently until reduced to 3 tablespoons. Transfer to a bowl and let cool. Stir in the mayonnaise, fresh tarragon and salt and pepper to taste.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

4 Responses to Steak, Mushroom and Tomato Salad with Bearnaise Dressing

  1. Barb C says:

    OMG – this is one of the best salads I’ve had in a long time – absolutely love it, love it, love it! My husband (who is the primary cook) uses many of your (Sara’s) recipes but by far I find this to be one of the absolute winners. The Béarnaise Mayonnaise was easy to prepare (at least per my husband) and he used some steak (vs. the boneless short ribs) that was leftover from a previous grill out and frozen – so it was easily put together as he just defrosted the steak and warmed it slightly and thinly sliced – a great Sunday evening dinner! The Béarnaise Mayonnaise is what makes this so great – the nice use of shallots are very much appreciated in this recipe. My husband also added to the salad part thinly sliced red onion (my favorite) and radishes (his favorite) which worked very well with this salad.

    Sara – you continue to be an inspiration to my husband (you are in the same category as Julia and Jacque – he actually broke down the day Julie died) – your recipes are very approachable and he references your books and recipes for many of our meals. I am so lucky to have a husband of 42 years who likes to cooks – ’cause I certainly like to eat his creations – and his willingness to try new things!

    • moulton says:

      I am jealous. When I first met my husband he was a very good cook but then I went to cooking school and criticized everything he did (I was such a know it all) and he stopped cooking!

      I am so glad you both like the steak salad, and I think the addition of red onions and radishes is a splendid idea.

  2. Heather says:

    Had this for dinner tonight, just as written, and it was fantastic. Thank you!

  3. I made this today, exactly as Ms. Moulton wrote it, I used Boston lettuce. It was a perfect steak salad for my wife and me.

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