Pan-Seared Steak Salad

13

PREP TIME

10 min

Makes

4 Adult Sized Servings

* PLUS Cooking time: 30 minutes
Pan-Seared Steak Salad

Recipe by Eshun Mott, Photo by Jodi Pudge

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 587,
  • Protein
  • 41 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 35 g,
  • Fibre
  • 3 g,
  • Sodium
  • 517 mg.

Notes:

Slice steak into bite-sized pieces and scatter over the bottom of a resealable container. Add toppings, packing spinach last. Include dressing separately.

Tip:

Kids aren’t into salad? Keep all the components of this dish separate without the dressing and it’ll look like a “safe” meal .

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