Ingredients

• 1 , 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. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
2. 2 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.
3. 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.
4. 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.
5. 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 per serving