Easy weeknight steak salad

This is such a busy time of year and with all the running around, it's easy to just grab something easy and unhealthy to eat for dinner or to order in. I type that all generic, like "it's easy for one to do such things," when what I really mean, is that's what I've been doing! This week I tried to come up with more of a plan for meals and this was an easy, quick weeknight salad that the boy and I both really enjoyed. I loved the strong flavor of sesame with just a hint of heat from the chili-garlic sauce.
 

Asian Steak and Mushroom Salad

From Bon Appetit, November 2010
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
4 1/2 teaspoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
1/2 teaspoon Asian chili-garlic sauce
1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
1/4 cup chopped fresh cilantro
2 12-ounce rib-eye steaks
2 tablespoons toasted sesame seeds
8 ounces crimini (baby bella) mushrooms, quartered
8 cups mixed greens

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.

Rub 1/4 teaspoon sesame oil over each side of each steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve. 

I used strip steaks in a cast iron skillet which works beautifully. They needed to cook for much longer than recommended times above. And please excuse the night time, flash heavy photos — I decided it is better to share a good recipe with you than hold back because the photos are meh.