Ingredients for Steak Salad:
1 lb. grilling steak (such as tenderloin or strip loin)
3 c. baby spinach
3 c. baby arugula
2 c. shredded carrot
6 lg. button mushrooms
Smoked Pepper, to taste
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. grainy Dijon mustard
2 tsp. Butter Olive Oil
1/4 tsp. coarse sea salt, or to taste
For Roasted Beets:
Slice peeled and washed beets in half lengthwise; cut into 1/4 inch slices. Place beets in large mixing bowl and toss with 1 Tbsp. Blood Orange Olive Oil and 1/8 tsp. salt. Arrange beets in a single layer on a baking sheet. Bake in 375 degree oven until beets are firm but can easily be pierced with a fork (45 to 55 minutes). In a saucepan whisk 1 Tbsp. Blood Orange Olive Oil, 2 Tbsp. Honey Ginger Balsamic Vinegar, and 2 tsp. honey. Bring to a rolling boil over medium heat, then remove. When beets are cooked remove from oven and transfer to a serving dish. Drizzle with the glaze and set aside.
For Steak Salad:
Preheat grill over medium high heat. Season steak with smoked pepper. Place on grill and cook to desired degree of doneness. Remove from grill and let steak rest for 5 minutes. Cut steak against the grain into 1/2 inch strips. Slice mushrooms and sauté in 2 tsp. Butter Olive Oil until cooked to desired taste. In a small bowl, whisk together Blood Orange Olive Oil, lemon juice, Worcestershire sauce, and mustard. Drizzle over salad. Season with sea salt, if using.
In a large bowl, toss together spinach, arugula, and carrot. Place salad mixture on plate; arrange beet slices around plate. Place steak strips on top of salad and finish with sautéed mushrooms on top of the steak.