Churrasco Salad With Avocado & Mushroom Recipe

Season steak

Pat the steak dry with paper towels. Rub both sides with 1 tbs olive oil, then season evenly with kosher salt, black pepper and smoked paprika. Let rest at room temperature for 20–30 minutes while you prepare other components (this helps it cook evenly).

Cook steak

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Brush the cooking surface with remaining 1 tbs olive oil. Sear the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. For a churrasco-style finish, give a final 30–60 second edge sear if needed. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing across the grain into thin strips.

Prepare mushrooms

Trim and slice the cremini mushrooms into even 1/4-inch slices (or halve small mushrooms). Pat dry if damp to ensure good browning.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams, add the mushrooms in a single layer (do this in batches if needed). Sauté without stirring for 2 minutes to allow browning, then toss and continue cooking 2–3 minutes until golden. Add the minced shallot (if using) and thyme, sauté 30 seconds. Deglaze with a 1 tbs splash of white wine or beef broth, cook off liquid 30 seconds. Season lightly with a pinch of salt and pepper. Remove from heat and keep warm.

Cook quail eggs

Bring a small pot of water to a gentle boil. Using a slotted spoon, lower quail eggs into boiling water and cook for 2 minutes for soft-set yolks or 3 minutes for slightly firmer yolks. Immediately transfer eggs to an ice bath to stop cooking. Once cool, gently peel and set aside. Halve the peeled quail eggs lengthwise before plating.

Make emulsion

In a small bowl or jar, combine 3 tbs mayonnaise, 1 tbs white wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, minced garlic, honey (if using), 0.5 tsp salt and 0.25 tsp pepper. Whisk until smooth. Slowly whisk in 3 tbs extra-virgin olive oil to form an emulsion (or shake vigorously in a jar). Stir in 2 tbs chopped fresh chives. Taste and adjust seasoning — add more lemon or vinegar for brightness, or more mayo/yogurt to mellow acidity.

Prepare vegetables

Wash and spin-dry baby greens. Halve baby tomatoes. Peel and slice the avocado: halve, remove pit, score flesh into slices while in skin, then scoop out with a spoon into even slices. Sprinkle avocado lightly with a small pinch of salt to enhance flavor.

Assemble on plate

On a large serving platter or individual plates, arrange the baby greens as a base. Scatter sautéed warm mushrooms and halved baby tomatoes over the greens. Place avocado slices attractively on top. Add halved quail eggs around the salad. Crumble Roquefort sparingly over the salad (Roquefort is strong; distribute to taste).

Dress and finish

Drizzle the chive emulsion lightly over the salad (reserve some for guests to add more). Place the rested, sliced churrasco steak along one side or fanned over the salad. Finish with a light sprinkle of flaky sea salt and freshly ground black pepper, extra snipped chives, and an optional small crumble more Roquefort for presentation. Serve immediately while steak is still slightly warm.