Spectacular Steak Salad
Break out this recipe for the steak lovers in your life. It’s everything they (and you) love about a steakhouse meal-succulent beef, creamy spinach, and roasted potatoes-in salad form. Mushrooms and cherry tomatoes bump up the veggie factor, and a light yet full-flavored blue cheese dressing ties it all together.
Calories per serving: 310
Fat per serving: 17g
Protein per serving: 22g (3 ounces)
Carbohydrates per serving: 19g
Sodium per serving: 612mg
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
Preheat oven to 400 F. Toss potatoes with 1 tablespoon of the oil and 1/4 teaspoon each of the pepper and salt on a rimmed baking sheet. Roast potatoes until golden and tender, about 20 minutes, stiriing halfway through baking.
Meanwhile, heat remaining 1 tablespoon oil ina heavy skillet over medium-high. Sprinkle beef with 1/4 teaspoon of the pepper and remaining 1/4 teasponn salt. Sear beef until browned on all sides and a thrmometer registers 130 F to 135 F (for medium rare), about 3 minutes per side, or to desired degree of doneness. Transfer beef to plate; let rest 5 minutes before slicing.
Return skillet to medium-high. Add mushrooms and garlic, and cook, stirring often, until browned, 2 to 3 minutes. Stir in 2 tablespoons water and Worcestershire, and cook one minute. Remove mushroom mixture. Add tomatoes to skillet; cook, stirring occasionally, until blistered, about 4 minutes. Reove from heat.
Stir together buttermilk, vinegar, 1/2 cup of the blue cheese, and remaining 1/2 teaspoon pepper in a large bowl. Toss spinach in butter mixture.
Serve spinach topped with potatoes, beef, mushroom mixture, and tomatoes; sprinkle with remaining 1/4 cup blue cheese.