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Under 30 Minutes

Steak Salad with Spinach

Skirt steak is sold in a single long strip, and you'll likely have more than you'll need; cut the strip into single servings, wrap in plastic, and freeze for next time.

  • Total Time:
  • Servings: 1
  • Yield: Serves 1
Steak Salad with Spinach

Source: Everyday Food, March 2007

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

  1. 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.

  2. 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.

Reviews (2)

  • nursepenelope1 1 Sep, 2008

    We had leftover flat iron steak from the night before and used it. My husband loved it. Quick, easy supper for busy nights.

  • nursepenelope1 1 Sep, 2008

    We had leftover flat iron steak from the night before and used it. My husband loved it. Quick, easy supper for busy nights.

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