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Steak Salad with Portabella Mushrooms - Backyard Grocery

Steak Salad with Portabella Mushrooms

venison and portabella salad

Warm meat on crisp greens is the perfect mid-April lunch.

I love salad. Good thing, too, since I’ve got more lettuce coming up in the garden than I could ever possibly eat. I’ve given a lot away, but it just keeps coming! I love it.

I like simple salads for lunch—a high-quality protein, some veggies, and a tangy vinagrette. Perfect. On these slightly chilly Spring days my protein of choice is venison, although beef would be great here too. I like to pan fry or grill a backstrap along with some veggies and serve it warm over a bed of greens. Delicious.

For this recipe, I pan fried, for no other reason than pan frying is a technique I’m trying to master (I haven’t yet, but I keep working on it). I used my go-to vinagrette recipe, which you can find by clicking here. Or use your usual favorite dressing. This salad is super easy and super tasty. Enjoy!

Recipe: Tenderloin and Portabella Salad

Summary: the earthy flavors of mushroom and meat balance the delicate spring greens.


  • 1 small backstrap
  • fresh ground pepper
  • course salt
  • red onion, sliced
  • portabella mushroom, sliced
  • olive oil
  • fresh garden lettuce (bib, black pepper lettuce)
  • spinach
  • salad dressing


  1. Slice the backstrap into medallions and pan fry (click here for a tutorial on that).
  2. Remove the meat from the pan and add the onion. Saute until just getting tender. Add the mushrooms. Saute until both are tender and browning. Remove from heat.
  3. Pile the greens on a plate and top with slices of the meat, onions, and mushrooms. Drizzle with vinagrette.


You can use any type of meat for this; the pan frying is great with everything. You can also use your vinagrette of choice.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Copyright © Susan Rose.

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