Pickled mushroom salad
This is a simple side salad that celebrates mushrooms. You can use any variety, mix it up with some more exotic types, Shiitake works well, as does a simple chestnut mushroom. Play with the thickness of the slices to vary the texture of the salad. The bok choy adds a crunch, and the onion a bit of heat. The Asian style dressing has a lovely back heat of your favourite hot sauce.
Don’t let the vegetables marinade for too long, you still want the crunch. 10 minutes maximum, so mix them just before you sear your steak.
Add the sesame mayonnaise and you have the perfect sides for any grilled meat. This being the FatSteak Club, there was only one side for this of course - a griddled rib-eye!
Step 1 - Pickle the salad
Slice your mushrooms, not too thick, not too thin
Thinly slice the red onion
Slice the thick part of the boy choy, then turn and shred the green tops
Tip it all in a bowl and give a good mix
In a small bowl combine the soy sauce, hot sauce and rice vinegar
Tip over the vegetables and give a good stir
Step 2 - Mix the mayo
Finely chop the chives
In a small bowl mix the mayo, chives, sesame seeds and sesame oil
Season to taste
Step 3 - Cook your steak
Cook your favourite steak your favourite way
Here I seasoned and oiled two rib-eye steaks and cooked them on a hot griddle pan
Remember to let your steak rest for at least the same amount of time it cooked, if not longer
Slice the steak ready to serve
Give the salad a good mix, stir the mayo, and plate up for a simple supper.
Ingredients - Pickled mushroom salad with steak
200g mushrooms
0.5 red onion
1 bok choy
1 tbsp soy sauce
0.5 tbsp siracha or your favourite hot sauce
05. tbsp rice wine vinegar, or white wine vinegar
100ml mayonnaise
1 tbsp chives
0.5 tbsp sesasme seeds
0.5 tbsp sesame oil