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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.

  • Prep:
  • Total Time:
  • Servings: 4
Seared Steaks with Tomato Salad and Creamy Spinach

Source: Everyday Food, September 2008

Ingredients

  • 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)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note

Inexpensive flat-iron steak is a lean cut from the top shoulder; remove center gristle, if any. It's best medium-rare, so it's ready in minutes.

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