Spinach is topped with peppers, mushrooms, and flat iron steak in this steak and spinach salad recipe.
Ingredients
- 1 flat iron steak , 2 pound
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 large red onion , thinly sliced
- 0.5 cups Italian salad dressing
- 3 large red bell peppers , cut into
- 2 portobellos mushrooms , sliced
- 0.5 cups red wine
- 4 cups baby spinach leaves
- 0.5 cups crumbled blue cheese
Instructions
-
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
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2
Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.
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3
Heat olive oil in a large skillet over medium-high heat. Add onion; cook until begins to soften, about 4 minutes. Add salad dressing; bring to a boil, then stir in bell peppers and mushrooms. Reduce heat to medium; cook until peppers are tender, about 5 minutes. Transfer vegetables to a bowl using a slotted spoon; set aside.
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4
Increase heat to medium-high. Add red wine to the skillet; simmer until dressing and wine reduced to a syrupy sauce, about 5 minutes.
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5
Meanwhile, thinly slice steak against the grain. Divide spinach among serving plates. Spoon warm, vegetable mixture over spinach; top with sliced steak. Spoon red wine sauce on top; sprinkle with blue cheese.
Nutrition Facts
Per serving
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