Steak Balsamico with Spring Greens Salad

I have been trying to get in the kitchen more so we will quit eating so junky. Blah. A friend and I were having the 'it's just so hard to cook as much as we'd like to' conversation last night and I remembered this meal!

Powers and I made this recently and it was great, affordable, super quick and healthy! If you multitask, you can throw this whole thing together in 20 minutes easily! I've added our cooks notes at the bottom of each recipe for your interest! We served this with a loaf of french bread for dinner. Enjoy!

Steak Balsamico with Mushrooms - serves 4

4 (6 oz.) flat-iron steaks, about 1-1/4 in. thick

1-1/4 t. salt, divided

3/4 t. black pepper, divided

2 T. olive oil

2 garlic cloves, minced

8 oz. pkg. sliced fresh mushrooms

1/2 c. balsamic vinegar

Rub steaks with 1 t. salt and 1/2 t. pepper.  Cook in hot oil in a large skillet over med-high heat 4-5 minutes on each side (or more for us) or to desired degree of doneness.  Transfer to a serving platter and cover with foil to keep warm.

Add garlic to skillet; saute 30 seconds, stirring constantly.  Add mushrooms and remaining 1/4 t. salt and 1/4 t pepper to skillet; saute 3 mintues.  Stir in vinegar; cook, stirring frequently, 3-5 minutes or until mushrooms ar tender.  Spoon mushroom mixture over steaks,and serve immediately.  You only mess up one skillet to do this dinner.

 *Can substitute 2 lb. pork tenderloin, cut into 1/2 inch thick slices, for steaks.

*Note: This was good, but the balsamic sauce is really strong. I would either serve on the side as a dipping sauce or just cook the mushrooms in the sauce and serve only the mushrooms (sans sauce) over the steaks.

Spring Greens Salad with Beets and Goat Cheese

2/3 c pecan halves

3 Tbsp. balsamic vinegar, divided

1 Tbsp. water

1 Tbsp. sugar (or brown sugar)

¼ c olive oil

2 Tbsp maple syrup

1 tsp whole grain mustard

1/8 tsp salt

1 pkg (5 oz) spring mix salad greens

1 can (14.5 oz) sliced beets, drained

1 cup crumbled goat cheese

In a medium skillet, cook the pecans, 1 Tbsp vinegar and water over medium heat until the nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

In a small bowl, combine the oil, syrup, mustard, salt, and remaining vinegar. Refrigerate until serving.

In a large bowl, combine salad greens and dressing; toss to coat (do not need all of the dressing). Divide among 8 salad plates and top with beets, goat cheese and glazed pecans.

*our notes: we LOVED the pecans so if you are serving 8, you may want to use a few more pecans! We also roasted fresh beets, which were wonderful, but my mom said canned beets work great!