Spinach Salad With Pan Roasted Sirloin And Vine Tomatoes

1. 1

   In a 9x13 baking dish add the steak and the tomatoes. Brush the steak and tomatoes liberally with half of the salad dressing and let stand covered for 20 minutes.

2. 2

   Place a large cast iron skillet in the upper half of the oven and preheat to 400 F. Place the steak and tomatoes in the pan and drizzle with the marinade. Roast the steak for 20-25 minutes or until medium rare or an internal temperature of 155 is reached and the tomatoes have burst.

3. 3

   In a large bowl, add the spinach, remaining dressing and red pepper flakes and toss until well coated. Remove the steak and tomatoes and let stand for 5 minutes before slicing the steak. Divide the spinach evenly between 4 serving plates. Top each serving with a tomato vine, slice of bread and sliced steak.

4. 4

   Tip: Because the cast iron pan is preheated in the oven, the steak cooks on both sides without having to flip the steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.