Steakhouse Mushroom Kale Salad

• Using a rolling pin or heavy-bottomed pan, crush peppercorns inside Steak Spice packet. • In a medium bowl, combine mushrooms, garlic powder, half the Steak Spice, half the soy sauce, half the vinegar, 1 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use all the Steak Spice, all the soy sauce, 2 TBSP olive oil, and ½ tsp salt.) Set aside to marinate until step 4. • In a small microwave-safe bowl, combine shallot, remaining vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 25 seconds. Drain liquid; transfer shallot to a plate. Wipe out bowl.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in same pan over medium-high heat. Add mushrooms and marinade; cook, stirring occasionally, until browned, 5-7 minutes. TIP: If mushrooms start to brown too quickly, reduce heat to medium and cook for 6-8 minutes. • Stir in ¼ cup water. Cook until liquid has evaporated and mushrooms are soft, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• In bowl used for shallot, whisk together horseradish sauce, yogurt, and mayonnaise. Season with salt and pepper. TIP: If dressing seems too thick, stir in a splash of water. • Add tomato and half the mushrooms to bowl with kale. Toss salad with as much dressing as you like (save any remaining for serving if desired) until evenly coated.