Steak-and-Spinach Salad With Hot Pan Dressing

Southern Living
Topped with juicy slices of sirloin steak, this spinach salad is hearty enough to stand alone as a main dish. Top with crumbled Roquefort cheese and serve with your favorite crusty garlic bread.
Makes 4 servings


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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


Prep: 15 Minutes
Cook: 20 Minutes

Sprinkle steak evenly with salt and pepper.

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.

Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Sauté 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.

Toss together spinach, tomatoes, onion, and hot mixture in pan; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top.

Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.

Created date

January 2005