Spinach is topped with red bell peppers, red onion, portobello mushrooms, crumbled blue cheese, and flat iron steak in this steak and spinach salad.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
486 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
Step 2
Cook on the preheated grill until desired degree of doneness, about 5 minutes per side for medium-rare. Let steak rest in a warm area.
Step 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. Remove vegetables from the skillet with a slotted spoon; set aside.
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
salt and ground black pepper to taste
2 portobello mushrooms, sliced
1 large red onion, thinly sliced
1 (2 pound) flat iron steak
4 cups baby spinach leaves
3 large red bell peppers, cut into 1/2 inch strips
