Bella & Brie Steakhouse Salad with Fig Balsamic Vinaigrette
Topped with sliced steak, sautéed mushrooms, melty Brie cheese, toasted pecans, and Fig Balsamic Vinaigrette, this salad definitely makes a meal.
Recipe type: Salad, Beef
Serves: 2
  • About 1 teaspoon olive oil
  • 4 oz baby Portobella or cremini mushrooms, sliced
  • a pinch of kosher salt and freshly ground pepper
  • About 6 oz steak, sliced (can be any leftover steak you have on hand. I pan-sauteed beef eye round, and combined that with leftover beef short ribs. I think flank steak would be amazing.)
  • About 3-4 oz mixed baby salad greens
  • 2 oz brie cheese in thin slices
  • 2 Tablespoons dried cranberries
  • 2 dried figs, quartered
  • 1 Tablespoon chopped pecans, lightly toasted in a pan or in the oven
  • Fig Balsamic Vinaigrette Salad Dressing
  1. Heat olive oil in a small pan over medium heat. Add the mushrooms and saute for several minutes until browned and softened. Season with salt and pepper.
  2. If you are using leftover steak, you can add it to the mushrooms to gently warm it. Other wise prepare you steak as desired, and cut into thin sliced.
  3. Toss your salad greens in a small amount of the Fig Balsamic Vinaigrette Salad Dressing, and divide between two plates.
  4. Divide the steak and mushrooms between the two plates, then top each with about 1 oz. of Brie cheese while still warm, so that the cheese slightly melts.
  5. Top each salad with about 1 tablespoon cranberries, one quartered fig, and half a tablespoon pecans.
  6. Drizzle with additional salad dressing. Serve immediately.
Recipe by Cupcakes & Kale Chips at