I find one of two things happens in the winter: 1. You stop cooking entirely, turning only to take out and/or meals cooked by others or 2. You start cooking only comfort food – things that are baked, cheesed, and ultimately terrible for you. OK, two of two things happen. Let’s be honest.
As the temperatures have begun to drop, I have decided to take a summer staple, the spinach salad, and add a bit of a winter twist: warm potatoes and grilled steak. You get that same warm in your belly feeling without the giant brick in your belly feeling (and no baked on mess – hurrah!) The beauty of this recipe is that it is fast, it can be quickly modified for different group sizes without much extra effort, and an easy clean up makes it perfect for weeknight entertaining. In addition, adding the strips of steak as you plate your salad is a great way to provide the same meal option for vegetarians as well.
What you’ll need:
Small, oven safe dish
Butter/Margerine (1 large “dollop”)
Olive Oil – about 2/3 of a cup
Fresh Garlic – 1 large clove, pressed
Dijon Mustard – 1 tbsp
Red Onion – diced
Cherry Tomatoes – halved
Goat Cheese – crumbled
New Potatoes – halved
Flank Steak or Striploin
Preheat oven to 400° – place butter in dish and melt. Place sliced potatoes in melted butter, coat, and place back in oven, turning periodically
Toss spinach, tomatoes, cheese, and onions in a bowl; In a measuring cup: mix olive oil, garlic, and dijon mustard
Check on your potatoes – when you feel that they are about 20 minutes from being done (browned, but not crispy) preheat your BBQ
Grill steak to medium rare (about 15 minutes) and slice against the grain – this will ensure your steak is not tough
Taking potatoes out of the oven, toss them into your bowl and mix
Lightly coat your salad with dressing – the taste is strong so you will not need a ton
Plating your meal, top each serving with a few strips of steak, serve, and enjoy!