Warm Beef Salad
Warm Beef Salad
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 250 |
| pro | 28 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 54 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 36 |
| vit A | 57 |
| vit C | 45 |
| folate | 81 |
Ingredients
- 2 tbsp olive oil
- 1 lb boneless top sirloin grilling steaks
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-1/2 cups sliced red onions
- 2 cloves garlic, minced
- 1/2 tsp dried rosemary
- 1 tbsp wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp granulated sugar
- 6 cups lightly packed torn fresh spinach
Preparation
In nonstick skillet, heat half of the oil over medium-high heat. Sprinkle both sides of steak with pinch each of the salt and pepper; cook steak for about 4 minutes per side for medium or to desired doneness. Remove to plate; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Add onion, garlic, rosemary and remaining salt and pepper to pan; cook over medium heat, stirring occasionally, for 4 minutes or until onion is softened.
Meanwhile, in serving bowl, whisk together remaining oil, vinegar, mustard and sugar. Add onion mixture and spinach; toss to coat. Arrange slices of steak over top.
Additional information :
Serve with: Baguette (French Stick)
Tip: Wash spinach well in lots of cold water to remove any grit, then spin-dry in salad spinner. If using the washed, trimmed spinach that's sold in bags, check for any tough stems that may have been missed.
- Keywords : Main Course; Skillet; Beef; Spinach; Onions;
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