Steak & Spinach Salad
Serves 2
Note from the Chef
Steak with a spinach side dish is a staple of most steakhouses. Here I have reversed the quantities, and now the steak supports the spinach.
Ingredients
- 10 oz fresh baby spinach (or regular spinach torn into small pieces), rinsed well
- 2 tbsp fresh lemon juice
- 2/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- ½ lb lean steak, sliced thinly*
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp dry red wine (optional)
- 1 shallot (or 3 scallions), sliced thinly
- 1 cl garlic, minced
*Tip: To make it easier to thinly slice the steak, put it in the freezer for 10-15 minutes while you prepare the spinach and the dressing.
Preparation
- Divide spinach onto two plates.
- Combine lemon juice, 2/3 cup extra virgin olive oil, Dijon mustard, salt and pepper. You can either whisk the ingredients together in a bowl or just use a jar and shake it until well combined.
- Season thinly sliced steak with salt and pepper.
- In a large skillet or wok, heat 1 tbsp olive oil. Carefully add steak slices and cook until done to your liking. Remove, cover, and set aside.
- Optional: Add wine to the skillet or wok and cook, stirring constantly, for a few seconds to cook off the alcohol.
- Add shallot or scallions, garlic and dressing to the skillet or wok. Stir to loosen any browned bits.
- Place cooked steak pieces on spinach and drizzle with heated dressing. (Garnish with shredded carrots or radishes for color and texture. A bit of blue, Parmesan or Gorgonzola cheese will add another layer of flavor to the salad.)
Nutrition Information
- Net carbohydrates: 10g
Recipe from Ward Alper, the Decadent Diabetic.
In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.