Name: Charred Broccolini & Mushroom 'Steak' Salad with Umami Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 bunches broccolini, ends trimmed; 300g king oyster mushrooms, sliced lengthwise into 1/2-inch planks; 1 large avocado, sliced; 4 radishes, thinly sliced; 1 small red onion, thinly sliced; 2 tbsp avocado oil (or other high-smoke point oil); 1 tbsp toasted sesame oil; 2 tbsp coconut aminos; 2 tbsp rice vinegar; 1 tbsp freshly squeezed lemon juice; 1 tsp grated fresh ginger; 2 tsp white or black sesame seeds; 1/2 tsp smoked sea salt (or flaky salt); 1/4 tsp freshly ground black pepper; 1/4 cup fresh cilantro leaves (optional)

Charred Broccolini & Mushroom 'Steak' Salad with Umami Vinaigrette

CookwithNewsletter

Inspired by the irreverent spirit of the Las Culturistas Culture Awards, this dish reimagines the Filet Mignon 'award' through a California produce lens, celebrating the high drama of charred broccolini and king oyster mushrooms as the stars. Achieving wok hei—a coveted smoky sear—infuses the vegetables with depth and complexity, while a punchy umami vinaigrette brings the flavor chaos worthy of any cultural moment. Slices of creamy avocado, crisp radish, and a flourish of sesame deliver a salad that’s both glamorously plant-based and deeply satisfying, perfect for those who want to experience the pageantry of a steak dinner—no beef required.

Ingredients

Instructions

Preheat a large cast iron pan or wok over high heat until just smoking for optimal char and 'wok hei.'
Toss broccolini and mushroom planks with 1 tbsp avocado oil, smoked sea salt, and black pepper.
In batches, sear broccolini in the hot pan for 2-3 minutes per side until charred and just tender. Set aside on a platter.
Add remaining oil to the pan and sear mushroom planks in batches, 2-3 minutes per side, until golden brown and crispy-edged. Add to the broccolini.
In a small bowl, whisk together coconut aminos, rice vinegar, lemon juice, grated ginger, and toasted sesame oil to make the vinaigrette.
Arrange charred broccolini and mushrooms on a large serving platter. Top with sliced avocado, radishes, and red onion.
Drizzle the umami vinaigrette evenly over the vegetables. Sprinkle with sesame seeds and fresh cilantro (if using).
Serve immediately while warm or at room temperature.