Post by lauriej on Jan 15, 2016 1:45:16 GMT -5
Asian Steak & Spinach Salad (from Spry Living magazine)
1/2 pound baby spinach (I used 1/4 pound for 2 people)
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced/mashed
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 tablespoon soy sauce
1 sweet red onion, cut into 1/4 inch thick half moons (cut vertical, not horizontal apparently)
1/2 pound sirloin steak
1 tablespoon chopped cilantro
1-2 tablespoons chopped unsalted peanuts for garnish (optional)
1. Wash and dry spinach; place in a large bowl, set aside
2. In a small bowl combine 2 tbs olive oil, garlic, lime juice, brown sugar and soy sauce; set aside
3. In a 10-inch cast iron skillet heat 1 tablespoon olive oil over medium-high heat. Add onion and saute 2 minutes stirring constantly. Pour hot onions over spinach.
4. Add remaining tablespoon of olive oil to the pan. Sear the steak until medium-rare, about 3 minutes per side. Remove the pan from heat; transfer steak to cutting board and let it rest.
5. Let the skillet cool for a few minutes. Add the soy-lime mixture to the pan and turn the heat to medium-high. Deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom. Reduce heat to low to keep sauce warm.
6. Slice the meat as thin as possible cutting against the grain. Arrange spinach/onions on individual serving plates, top with sliced steak. Drizzle with the warm sauce and sprinkle with cilantro and peanuts. Serve immediately.
This supposedly serves 4, but I used less spinach for 2 and prepared the rest of the recipe as written.
Per Serving (if serving 4): 242 cal., 17g fat, 15g prot., 8g carbs., 2g fiber, 24mg chol., 332 sodium
1/2 pound baby spinach (I used 1/4 pound for 2 people)
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced/mashed
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 tablespoon soy sauce
1 sweet red onion, cut into 1/4 inch thick half moons (cut vertical, not horizontal apparently)
1/2 pound sirloin steak
1 tablespoon chopped cilantro
1-2 tablespoons chopped unsalted peanuts for garnish (optional)
1. Wash and dry spinach; place in a large bowl, set aside
2. In a small bowl combine 2 tbs olive oil, garlic, lime juice, brown sugar and soy sauce; set aside
3. In a 10-inch cast iron skillet heat 1 tablespoon olive oil over medium-high heat. Add onion and saute 2 minutes stirring constantly. Pour hot onions over spinach.
4. Add remaining tablespoon of olive oil to the pan. Sear the steak until medium-rare, about 3 minutes per side. Remove the pan from heat; transfer steak to cutting board and let it rest.
5. Let the skillet cool for a few minutes. Add the soy-lime mixture to the pan and turn the heat to medium-high. Deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom. Reduce heat to low to keep sauce warm.
6. Slice the meat as thin as possible cutting against the grain. Arrange spinach/onions on individual serving plates, top with sliced steak. Drizzle with the warm sauce and sprinkle with cilantro and peanuts. Serve immediately.
This supposedly serves 4, but I used less spinach for 2 and prepared the rest of the recipe as written.
Per Serving (if serving 4): 242 cal., 17g fat, 15g prot., 8g carbs., 2g fiber, 24mg chol., 332 sodium
