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.

Nutrition Information:

Calories per serving: 310

Fat per serving: 17g

Protein per serving: 22g (3 ounces)

Carbohydrates per serving:  19g

Sodium per serving:  612mg

Michelle Hanson

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: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve spinach topped with potatoes, beef, mushroom mixture, and tomatoes; sprinkle with remaining 1/4 cup blue cheese.

Enjoy!

 

 

 

 

 

 


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