650 g red potatoes, cut into 1-in. pieces (about 4 potatoes)
1 tbsp canola oil
1 kg rib-eye steaks, (2 steaks, about 3/4-in. thick), fat trimmed
1/2 tsp kosher salt
1/2 tsp black pepper
1 medium red onion, sliced into rings
1/3 cup red wine vinegar, divided
1 tbsp honey, divided
2 tsp grainy Dijon mustard
1/4 cup olive oil
3 cups baby spinach
1 cup cherry tomatoes, halved
70 g goat cheese, crumbled (about 1/2 cup)
1 tsp chopped thyme
Place potatoes in a pot with cold salted water and cover. Bring to a boil, and cook for 10 min or until tender. drain.
Preheat a large cast-iron or heavy frying pan on high. Add canola oil and heat until it begins to smoke. Season steak liberally with salt and pepper. Sear steak for 2 to 3 min a side or until nicely browned and desired degree of doneness is achieved.
Remove to a plate, let rest for about 10 min, then slice against the grain.
Return heat to medium-high. Add onions and sauté for 4 min or until lightly browned and softened. Add ¼ cup red wine vinegar and 2 tsp honey to pan, swirl to coat onions and cook until liquid has almost disappeared from pan and onions are tender. Scrape into a bowl.
Combine remaining 2 tbsp red wine vinegar and 1 tsp honey with Dijon in a small bowl, and whisk in olive oil. Season with a pinch of both salt and pepper. Pour ¼ cup of dressing over potatoes and toss to coat.
Place spinach on a platter and top with sliced steak, potatoes, tomatoes, onions, goat cheese and thyme. Drizzle with remaining dressing.
Protein 41g, Carbohydrates 28g, Fat 35g, Fibre 3g, Sodium 517mg.
Slice steak into bite-sized pieces and scatter over the bottom of a resealable container. Add toppings, packing spinach last. Include dressing separately. Kids aren’t into salad? Keep all the components of this dish separate without the dressing and it’ll look like a “safe” meal .