Vidalia Onion Steak and Wilted Spinach Salad Recipe

Name: Vidalia Onion Steak and Wilted Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces spinach, trimmed, washed and dried, about 6 cups; 1/2 red bell pepper, cut into thin strips; 3 tablespoons olive oil, divided; 1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced; 2 Vidalia onions, sliced; 3 tablespoons balsamic vinegar; 2 tablespoons water; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 teaspoon grated ginger; Salt and pepper, to taste

Servings: persons

10 ounces spinach, trimmed, washed and dried, about 6 cups
1/2 red bell pepper, cut into thin strips
3 tablespoons olive oil, divided
1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced
2 Vidalia onions, sliced
3 tablespoons balsamic vinegar
2 tablespoons water
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon grated ginger
Salt and pepper, to taste

1
Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates.
2
Set aside.
3
In a large skillet, heat 1 tablespoon oil over medium-high heat.
4
Saute steak quickly until medium rare.
5
Remove from pan.
6
Add remaining oil and saute onion slices until softened and translucent.
7
Stir in vinegar, water, honey, mustard, ginger, salt and pepper.
8
Bring to a boil.
9
Quickly stir in meat.
10
Spoon over spinach.
11
Serve immediately.

301

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 11 ingredients. The key ingredients include: 10 ounces spinach, trimmed, washed and dried, about 6 cups, 1/2 red bell pepper, cut into thin strips, 3 tablespoons olive oil, divided, 1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced, and more.

Yes, Vidalia Onion Steak and Wilted Spinach Salad 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.

Vidalia Onion Steak and Wilted Spinach Salad

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