Steakhouse Salad

Name: Steakhouse Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams bag washed fresh baby spinach leaves; 59 milliliters tangy tomato bacon dressing; 454 grams beef flank steak; 2 teaspoons kosher (coarse) salt; 1 teaspoons pepper; 12 smalls red potatoes, quartered; 1 medium tomato, cut into bite-size pieces; 2 Tbsps olive or vegetable oil

Steakhouse Salad might be a good recipe to expand your main course repertoire. One serving contains 767 calories, 37g of protein, and 25g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 4. 6 people found this recipe to be flavorful and satisfying. If you have potatoes, kosher salt, pepper, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper.

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Potato

Pepper

Salt

Cooking Oil

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Bowl

Oven

Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.

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Spread

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Baking Sheet

Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat.

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Steak

Pepper

Salt

Cooking Oil

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Frying Pan

Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.

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Beef

Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.

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Beef

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Cutting Board

Frying Pan

Aluminum Foil

Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.

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Potato

Spinach

Tomato

Beef

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Bowl

Equipment

Ingredients

Servings:

170grams

bag washed fresh baby spinach leaves 59milliliters

tangy tomato bacon dressing 454grams

beef flank steak 2teaspoons

kosher (coarse) salt 1teaspoons

pepper 12smalls

red potatoes, quartered 1medium

tomato, cut into bite-size pieces 2Tbsps

olive or vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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 Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.