Saturday, June 19, 2010
46. Steak-and-Spinach Salad With Hot Pan Dressing
From 2005 Southern Living Annual Recipes
Back in January, a good friend and I started getting together one Friday night a month for me to teach her how to cook. A self-proclaimed disaster in the kitchen, she wanted to learn how to make dishes she didn't think she had the patience or ability to pull off. Tons of laughter and great conversations later, we've made some delicious dishes and really gotten her out of her comfort zone.
Last night, we killed two birds with one stone by making a recipe for my challenge...with fantastic results.
The steak, not a cut I would normally choose, was cooked perfectly (medium rare) with a great sear. The warm dressing for the salad had a deep, rich flavor, finished off with a burst of acidity from the lemon juice added at the end. Throw in tangy feta cheese on top and a piece of crunchy garlic bread, and this was a dinner that was so incredibly satisfying...and very easy to put together.
1 (1 1/2-pound) top sirloin steak1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon butter, divided
1 teaspoon olive oil, divided
2 medium portobello mushroom caps, sliced
2 teaspoons minced garlic
1/2 cup red wine
1/2 cup beef broth
1/4 cup balsamic vinegar
1 (6-ounce) package baby spinach
2 plum tomatoes, sliced
1 small red onion, thinly sliced
1/3 cup crumbled Roquefort cheese
Sprinkle steak evenly with salt and pepper.
Heat a large nonstick skillet over medium heat for 2 minutes. Melt 1/2 teaspoon butter with 1/2 teaspoon oil. Add steak, and cook until well browned on one side, about 6 minutes. Turn steak, and cook 3 more minutes (rare), 4 minutes (medium-rare), or 5 minutes (medium). Remove steak from pan, and set aside.
Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Sauté mushrooms and garlic 4 minutes. Stir in wine, broth, and balsamic vinegar, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and cook 4 to 5 minutes.
Toss together spinach, tomatoes, onion, and hot mixture in pan; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top.
Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.