Stick with a classic
When you serve this simple and delicious salad, you’ll wonder why you don’t make it more often.
Photo by Gwénaël Le Vot
Steak spinach salad
SERVES 4-6
Steak
1 flatiron steak, about 1½ pounds (substitutes: sirloin or ribeye)
Kosher salt
Black pepper, freshly ground
1 tablespoon olive oil
Salad dressing
Kosher salt
Black pepper, freshly ground
¼ cup white wine vinegar
1 tablespoon Dijon mustard
½ cup olive oil
Salad
8 cups baby spinach, rinsed
½ red onion, sliced very thin
1 cup sliced mushrooms, optional
4 slices crispy bacon, crumbled (can be store-bought bacon bits)
½ cup feta cheese (or blue cheese), crumbled
Season steak with salt and pepper and coat with olive oil. In a cast-iron skillet—or on an outdoor grill—over medium-high heat, grill steak 4–5 minutes on each side or to desired doneness. Tent with foil and let rest for 10 minutes before slicing.
Into a small bowl, add salt, pepper and vinegar, and whisk until salt is dissolved. Add mustard and slowly whisk in oil until emulsified. Set aside.
Into a large salad bowl, add spinach, onion and mushrooms and toss lightly with some of the dressing. Divide salad among individual serving bowls and sprinkle with bacon and feta. Add steak slices on top of salads. Pass remaining salad dressing with the meal.
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