Pepper-crusted steak and warm mushroom salad

Ingredients:

• 1 steak weighing 700 g (sirloin or New York), 2.5-4 cm thick.
• 2 tbsp. coarsely ground peppercorns
• 2 tbsp sherry vinegar
• 2 tsp natural maple syrup
• Half a shallot, chopped
• 5 tablespoons of vegetable oil
• 450 g oyster mushrooms or cremini mushrooms, trimmed and cut into thick slices
• 2 teaspoons Dijon mustard
• 1 package (140 g) mesclun salad mix (about 8 cups)
• 1 cup fresh parsley
• 60 g of shaved white cheddar

Preparation:

1. Season the steak with salt and pepper on both sides. In a large bowl, combine the vinegar and maple syrup and add the shallots; set aside.
2. Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Add the steak and cook, without stirring, until a crust forms, 4-5 minutes per side, plus about a minute on the long sides. Transfer to a cutting board and let the steak rest.
3. While the steak is cooking, heat a second large skillet over high heat. Add 2 tablespoons of vegetable oil and the mushrooms; cook, undisturbed, until they begin to brown, about 3 minutes. Stir, season with salt, and continue cooking until browned and tender, about 5 more minutes.
4. Mix the mustard with the shallot mixture, then add the remaining 1 tablespoon of vegetable oil. Add the lettuce, parsley, and sautéed mushrooms and toss, seasoning with salt to taste.
5. Divide the salad among plates and sprinkle with cheese. Slice the steak and arrange among plates.