Flat Iron Steak and Spinach Salad

european french greek mediterranean middle eastern region side main sweet sour bitter savory umami hard medium

Prep

30 min

Cook

125 min

Total

155 min

Ingredients (10)

1 (2 pound) flat iron steak g

salt and ground black pepper to taste g

2 tablespoons olive oil g

1 large red onion, thinly sliced g

½ cup Italian salad dressing g

3 large red bell peppers, cut into g

2 portobello mushrooms, sliced g

½ cup red wine g

4 cups baby spinach leaves g

½ cup crumbled blue cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.

Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.

Heat olive oil in a large skillet over medium-high heat. Add onion; cook until begins to soften, about 4 minutes. Add salad dressing; bring to a boil, then stir in bell peppers and mushrooms. Reduce heat to medium; cook until peppers are tender, about 5 minutes. Transfer vegetables to a bowl using a slotted spoon; set aside.

Increase heat to medium-high. Add red wine to the skillet; simmer until dressing and wine reduced to a syrupy sauce, about 5 minutes.

Meanwhile, thinly slice steak against the grain. Divide spinach among serving plates. Spoon warm, vegetable mixture over spinach; top with sliced steak. Spoon red wine sauce on top; sprinkle with blue cheese.