Grilled Asian Steak and Spinach Salad

Name: Grilled Asian Steak and Spinach Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 liters ounces baby spinach (about; 4 fresh cilantro sprigs; 2 garlic cloves, finely minced; 1 teaspoon light or dark brown sugar; 2 Tbsps fresh lime juice; 1 Tbsp low-sodium soy sauce; 59 milliliters extra-virgin olive oil, divided; 1 sweet red onion, cut into 1/4-inch half-moons (about 2 cups); 227 grams grass-fed steak (porterhouse, rib-eye, sirloin, or tenderloin)

Need a gluten free and dairy free main course? Grilled Asian Steak and Spinach Salad could be an excellent recipe to try. This recipe makes 4 servings with 273 calories, 14g of protein, and 22g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of baby spinach, brown sugar, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Preheat grill.

Equipment you will use

Grill

Wash and dry spinach.

Ingredients you will need

Spinach

Place the leaves in a large salad bowl; set aside.

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Bowl

Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.

Ingredients you will need

Lime Juice

Olive Oil

Soy Sauce

Garlic

Sugar

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Whisk

Bowl

Heat 1 tablespoon olive oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, saut onion, stirring constantly, for 3 minutes.

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Olive Oil

Onion

Cooking Oil

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Grill Pan

Frying Pan

Grill

Transfer onion to bowl with spinach.

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Spinach

Onion

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Bowl

Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare.

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Olive Oil

Steak

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Frying Pan

Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.

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Steak

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Cutting Board

Frying Pan

Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm.

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Lime

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Frying Pan

Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens.

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Greens

Onion

Grains

Steak

Drizzle with sauce, and garnish with a cilantro sprig.

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Cilantro

Sauce

Sprinkle with peanuts (if desired).

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Peanuts

Serve immediately.

Equipment

Ingredients

Servings:

2liters

ounces baby spinach (about 4

fresh cilantro sprigs 2

garlic cloves, finely minced 1teaspoon

light or dark brown sugar 2Tbsps

fresh lime juice 1Tbsp

low-sodium soy sauce 59milliliters

extra-virgin olive oil, divided 1

sweet red onion, cut into 1/4-inch half-moons (about 2 cups)227grams

grass-fed steak (porterhouse, rib-eye, sirloin, or tenderloin)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.