Steak-And-Spinach Salad With Hot Pan Dressing Recipe

Name: Steak-And-Spinach Salad With Hot Pan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) top sirloin steak; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon butter, divided; 1 teaspoon olive oil, divided; 2 medium portobello mushroom caps, sliced (about 1 1/2 cups); 2 teaspoons minced garlic; 1/2 cup red wine; 1/2 cup beef broth; 1/4 cup balsamic vinegar; 1 (6-ounce) package baby spinach; 2 plum tomatoes, sliced; 1 small red onion, thinly sliced; 1/2 lemon; 1/3 cup crumbled Roquefort cheese

Servings: persons

1 (1 1/2-pound) top sirloin steak
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon butter, divided
1 teaspoon olive oil, divided
2 medium portobello mushroom caps, sliced (about 1 1/2 cups)
2 teaspoons minced garlic
1/2 cup red wine
1/2 cup beef broth
1/4 cup balsamic vinegar
1 (6-ounce) package baby spinach
2 plum tomatoes, sliced
1 small red onion, thinly sliced
1/2 lemon
1/3 cup crumbled Roquefort cheese

1
Sprinkle steak evenly with salt and pepper.
2
Heat a large nonstick skillet over medium heat for 2 minutes. Melt 1/2 teaspoon butter with 1/2 teaspoon oil. Add steak, and cook until well browned on one side, about 6 minutes. Turn steak, and cook 3 more minutes (rare), 4 minutes (medium-rare), or 5 minutes (medium). Remove steak from pan, and set aside.
3
Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Saute mushrooms and garlic 4 minutes. Stir in wine, broth, and balsamic vinegar, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and cook 4 to 5 minutes.
4
Toss together spinach, tomatoes, onion, and hot mixture in pan; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top.
5
Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1 1/2-pound) top sirloin steak, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 teaspoon butter, divided, and more.

Yes, Steak-And-Spinach Salad With Hot Pan Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak-And-Spinach Salad With Hot Pan Dressing

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