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1
Prepare the mandarin vinaigrette: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup.
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2
Remove from the heat and let cool.
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3
Stir in the olive oil and reserve.
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4
Prepare the ginger vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings, as necessary.
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5
Reserve
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6
Preheat a grill.
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7
Brush the steaks with some of the mandarin marinade and season them with salt and pepper.
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8
Brush the whole shiitake caps with some of the marinade and season with salt and pepper.
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9
Grill the steaks to medium-rare and set aside in warm spot.
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10
Grill the mushrooms until they are soft and set aside.
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11
Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside.
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12
In a large saute pan, heat the butter until it is foamy.
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13
Add the shallot and the sliced shiitakes and saute for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid.
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14
Season with salt and pepper, to taste.
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15
Mound the salad greens in the center of 4 dinner plates.
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16
Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps.
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17
Arrange the mushrooms decoratively on the opposite side.
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18
Serve immediately.
