Steak Salad with Spinach
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Everyday Food, March 2007
- Total Time 15 minutes
- Yield Serves 1
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Ingredients
- 1 piece skirt steak (4 ounces)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 tablespoon red-wine vinegar
- 3 cups baby spinach (from a 5-ounce bag)
- 1/2 cup seedless red grapes, halved
- 1 ounce blue cheese, crumbled
- 1 tablespoon coarsely chopped walnuts
Directions
- Heat toaster-oven broiler (or oven broiler), with rack set 4 inches from heat. Season steak with salt and pepper; place on a broilerproof pan. Broil 4 to 6 minutes, without turning, for medium-rare. Let rest 5 minutes.
- Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper, and whisk to combine. Add spinach; toss to combine. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
We had leftover flat iron steak from the night before and used it. My husband loved it. Quick, easy supper for busy nights.
We had leftover flat iron steak from the night before and used it. My husband loved it. Quick, easy supper for busy nights.