Ingredients

(Serves 2)

• 1 steak (sirloin, ribeye, or flank, ~10 oz)

• Salt & pepper

• Olive oil (for grilling + dressing)

• Juice of ½ lemon

• 4 cups mixed greens (arugula, spinach, romaine, etc.)

• ½ cup The Native Texan Marinated Mushrooms

• ½ small red onion, thinly sliced

• ¼ cup crumbled goat cheese or feta

• 1–2 tbsp balsamic glaze (or balsamic vinegar as a substitute)

Cook the steak:

• Pat the steak dry and season both sides with salt and pepper.

• Grill or sear in a hot skillet with olive oil for 3–4 minutes per side (depending on thickness).

• Let rest for 5 minutes, then slice thinly against the grain.

Toss the salad base:

• In a large bowl, combine the greens with a drizzle of olive oil and lemon juice.

• Toss until lightly coated.

Assemble the salad:

• Plate the greens and top with sliced steak.

• Add the Native Texan Marinated Mushrooms, red onion, and crumbled goat cheese.

Finish it off: Drizzle with balsamic glaze and serve immediately.