Spinach is topped with peppers, mushrooms, and flat iron steak in this steak spinach salad recipe.
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; lightly oil the grate.
Step 2
Season flat iron steak on both sides with salt and pepper. Cook to the desired degree of doneness on the preheated grill, 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. Stir in onion and cook until it begins to soften, about 4 minutes. Pour in Italian salad dressing; bring to a boil, then stir in red peppers and mushrooms. Reduce heat to medium and 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 and add red wine to the skillet. Simmer salad dressing and wine until reduced to a syrupy sauce, about 5 minutes.
Step 5
Meanwhile, divide spinach leaves onto serving plates. Thinly slice steak across the grain. Spoon warm, cooked vegetable mixture over spinach leaves, then place sliced steak on top. Spoon on reduced red wine sauce and sprinkle with blue cheese.
Ingredients
2 tablespoons olive oil
salt and ground black pepper to taste
½ cup red wine
½ cup Italian salad dressing
2 portobello mushrooms, sliced
½ cup crumbled blue cheese
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
