Instructions
Step 1: Preheat your oven to 400°F. Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper on a baking sheet.
Step 2: Roast the potatoes for 25-30 minutes until golden and crispy, stirring halfway through.
Step 3: While potatoes cook, prepare the salad by combining lettuce, cucumber, tomatoes, and onion in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Set aside.
Step 4: Season your steaks generously with garlic powder, paprika, salt, and black pepper on both sides.
Step 5: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once very hot, sear the steaks for 4-5 minutes per side for medium-rare, then set aside.
Step 6: In the same skillet, melt 2 tbsp butter and add the sliced mushrooms. Sauté for 5 minutes until golden.
Step 7: Add minced garlic and cook for another minute until fragrant. Pour in the beef broth and scrape up any browned bits from the pan.
Step 8: Reduce heat to low and stir in the heavy cream, black pepper, and thyme. Simmer for 3-4 minutes until the sauce thickens, then taste and adjust salt as needed.
Step 9: Return the steaks to the skillet and top with the creamy mushroom sauce.
Step 10: Plate your steak with the mushroom sauce, potato wedges, and fresh salad on the side.
Storage and Reheating Tips
Store leftover steak, mushroom sauce, potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days. This keeps everything fresh and prevents the salad from getting soggy.
To reheat, warm the steak and mushroom sauce gently in a skillet over low heat for 5-7 minutes, stirring occasionally. Reheat potato wedges in a 350°F oven for 10 minutes to restore their crispiness.
For best results, enjoy the salad fresh and assemble it just before eating rather than storing it dressed with dressing.
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