Flat Iron Steak and Spinach Salad
Description
Spinach is topped with red bell peppers, red onion, portobello mushrooms, crumbled blue cheese, and flat iron steak in this steak and spinach salad recipe.
Ingredients
•
1 (2 pound) flat iron steak
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salt and ground black pepper to taste
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2 tablespoons olive oil
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1 large red onion, thinly sliced
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1/2 cup Italian salad dressing
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3 large red bell peppers, cut into 1/2 inch strips
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2 portobello mushrooms, sliced
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1/2 cup red wine
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4 cups baby spinach leaves
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1/2 cup crumbled blue cheese
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
2
Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.
3
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.
4
Increase heat to medium-high. Add red wine to the skillet; simmer until dressing and wine reduced to a syrupy sauce, about 5 minutes.
5
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.