Salads at steakhouses are, for the most part, an afterthought. While I look forward to an occasionalas much as the next person, it’s less a salad than a vehicle for the cheese and bacon. You might as well swap the lettuce for some crackers and call it a day!
For my salad, I looked to mushrooms, which have always been a popular choice for vegetarians seeking a meaty experience . Eating properly cooked mushrooms, well browned and cooked to a nice chew, is as viscerally satisfying as enjoying a steak. Plus, as with many home broiler recipes, you're trading some level of perfection for speed and ease. Yes, you can make better mushrooms and steak in a heavy skillet on the stovetop, but then you have to deal with grease splatters and a more involved cooking process. The broiler lets you get about as close to set-it-and-forget it as this type of dish can ever hope to come.
The other key is to get close to that broiler element—as close as your oven will allow. This is one situation where being right up on that screaming heat is going to do you favors, both for the mushrooms and the steak. I also avoid flipping my steak here. I'd rather get more browning on one side than less on both. No need to worry about a raw underside: the hot cast iron skillet will still help cook the underside of the steak from the bottom up.
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