Spinach & Steak Salad
This is a hearty salad for carnivores who need a little extra green in their diet. With all the flavors and juices from the steak, I didn't use any dressing, but feel free to pair this with a light vinaigrette if desired.
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Servings: 1
Ingredients
- 1 flat iron steak under a pound
- salt pepper
- Mesquite seasoning
- 1/2 red pepper sliced
- 1/2 green pepper sliced
- 1/4 red onion sliced thin
- 4 oz mushrooms sliced
- 6 cups baby spinach
- 2-4 tbs feta cheese
- 2 tbs olive oil divided
- 4 slices leftover bread
Instructions
- Rub the steal with salt, pepper, and a generous coating of the Mesquite seasoning. Cover and let the flavors mingle for a 2-4 hours in the fridge.
- Preheat the grill to medium.
- Chop your vegetables and toss them in a large bowl with the spinach.
- Once grill is hot, drizzle a little olive oil over the steak and carefully place on the grill (dripping olive oil will cause flare ups).
- Cook for 4-5 minutes depending on the thickness of the steak, flip and cook for 5 minutes longer or until desired doneness.
- Let steak rest for 10 minutes while preparing the rest of the salad.
- Preheat the broiler.
- Slice the bread into large cubes.
- Drizzle remaining olive oil over bread on a baking sheet and sprinkle with a dash of salt.
- Broil until toasted and firm.
- Slice steak and place over salad.
- Pour any juices into the salad as well. Sprinkle feta cheese on top and serve with croutons.