Spinach And Fatoush Salad With Sirloin Steak Recipes

STEAK AND SPINACH SALAD

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
• Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
• Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.

GRASS-FED SIRLOIN STEAK WITH SPINACH

Steps:

• Put a large, heavy-bottomed skillet over high heat. While the pan is heating, season the steaks with salt and pepper on both sides.
• Add the oil, making sure there is enough to coat the bottom of the pan. Add the steaks and sear on 1 side for 2 minutes. Turn them over and sear on the other side for 3 minutes. (This will cook the steaks to medium-rare.)
• Lower the heat and add 3 tablespoons of the butter, the garlic, and thyme. Baste steaks with the melted butter on both sides for 1 more minute. Remove the steaks from the pan and let them rest for 2 minutes.
• While the steaks are resting, remove the garlic and thyme from the pan and wipe out the excess butter. Add the remaining tablespoon of butter and let it brown over high heat. Add the shallots and cook for a few seconds. Add the spinach and saute, stirring vigorously, until it is wilted, about 1 minute.
• Put a bed of spinach onto each of 4 plates, place a steak on top, and serve.

FLAT IRON STEAK AND SPINACH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
• Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
• Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
• Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

SPINACH STEAK AND MUSHROOM SALAD

Steps:

• To make the dressing: In a bowl, whisk together all the ingredients.
• To make the salad: Season the steak with half each of the salt and pepper.
• Place on a greased grill over medium-high heat.
• Close the lid and grill, turning once, until medium-rare, about 8 minutes.
• Transfer to a cutting board and tent with foil.
• Let stand for 10 minutes.
• Thinly slice across the grain.
• Meanwhile, in a large skillet, heat the oil over medium-high heat.
• Saute the mushrooms, garlic, thyme and remaining salt and pepper until no liquid remains and the mushrooms are golden, about 5 minutes.
• Divide the spinach between four plates.
• Divide the mushrooms, steak and onion over the top.
• Drizzle with the dressing.

ASIAN STEAK AND SPINACH SALAD

Steps:

• Wash the spinach and spin dry.
• Place the spinach in a large salad bowl and set aside.
• In a small bowl, mix 2 tablespoons of the olive oil, garlic, lime juice, brown sugar, and soy sauce; set aside.
• In a large cast-iron skillet, heat 1 tablespoon of the olive oil over med-highheat.
• When the oil is hot but not smoking, add the onion and saute for 2 minutes, stirring constnatly.
• Transfer the hot onion to the salad bowl on top of the spinach.
• Add the remaining 1 tablespoon oil to the pan.
• Sear the steak until med-rare, about 3 minutes per side.
• Remove the pan from the heat, immediately transfer the steak to a cutting board, and let it rest.
• Let the skillet cool for a few minutes.
• Add the soy-lime mixture to the pan and turn the heat to med-high.
• Deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom.
• Decrease heat to low to keep the sauce warm.
• Slice the meat as thin as possible, cutting against the grain.
• Arrange the meat slices over the onion and spinach.
• Drizzle with the warm sauce and sprinkle with the cilantro and peanuts.
• Serve immediately.