Bistro Mushroom and Steak Salad with Espresso and Walnut Vinaigrette

Recipe Submitted by:
Candy
Lexington, SC

Servings: 4

Ingredients:
1 cup strong brewed coffee
1 tablespoon extra-virgin olive oil
1 shallot, sliced
1 teaspoon all purpose seasoning
4 (3 ounce) strip steaks

Espresso and Walnut Vinaigrette: 
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
2 tablespoons strong brewed coffee
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
2 tablespoons chopped walnuts

1 pound mixed mushrooms (button, cremini, Portobello, shitake), sliced
1 (12 ounce) package mixed greens
1 package (4 ounces) Wisconsin Limburger Cheese, shredded

Garnish:
Chopped walnuts

Cooking Directions:
In a large heavy-duty food safe plastic bag, combine coffee, olive oil, shallots,and seasoning. Add the steaks and turn to coat well. Seal bag; place in refrigerator and marinate 2 hours or up to 12 hours.

Meanwhile, prepare vinaigrette.  In a small bowl, whisk all vinaigrette ingredients together, except walnuts. Fold in walnuts. Refrigerate until needed.

Remove steak from marinade. Discard marinade. Place steaks in 12-inch skillet and cook until browned and medium-rare, about 4 minutes per side. Place mushrooms in hot skillet and cook, stirring constantly, until tender, about 3 minutes. Arrange salad greens on four large plates. Top evenly with warm mushrooms. Carve steaks into ¼-inch strips and place evenly on mushrooms. Drizzle vinaigrette over salads. Sprinkle Limburger cheese evenly over each serving. Garnish with chopped walnuts.