Seared Steaks with Tomato Salad and Creamy Spinach
Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.
- Total Time:
- Servings: 4
- Yield: Serves 4
Source: Everyday Food, September 2008
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 beefsteak tomatoes, thinly sliced crosswise
- 1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon ground nutmeg
- 4 flat-iron steaks (4 to 6 ounces each)
In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.