Crispy Enoki Mushroom-Steak Salad

Michal Frischman Michal Frischman
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When I was in high school, someone gave my parents an Asian-themed mishloach manos that contained enoki mushrooms, and I instantly became a fan. They bring something to the texture table that’s wholly unique, and they’re just so fun to look at! The mushrooms stay crispy
even when made a day in advance and refrigerated.

1h 30m 8
Easy Low Carb Meat

Contains: Soy

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Line a baking sheet with Gefen Parchment Paper and lay out the enoki mushrooms. Spray or drizzle with oil, then season with salt and pepper.

    Roast until lightly browned and crispy,

    about 15 minutes.

  3. Combine soy sauce, garlic, and maple syrup in a bowl. Add the steak and marinate for an hour, up to overnight.

  4. Preheat your grill and grill the steak until

    your desired doneness, about three to four minutes per side for a thin cut or about 12 minutes per side for a thick cut. Allow to rest, then slice.

  5. To assemble the salad: Combine the dressing ingredients and dress the lettuce, then add sliced avocado, sliced steak, and crispy mushrooms.

Credits

Notes:
Chuck London broil is my pick of salad steak, but flat London broil, fillet steak, or oyster steak is perfect too.

Description:
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.

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