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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 376.7
  • Total Fat: 18.4 g
  • Cholesterol: 9.8 mg
  • Sodium: 510.5 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 33.0 g
  • Protein: 3.9 g

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Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

Submitted by: GEEKSTORM
Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

Introduction

Amazing, filling, tasty and healthy entree from Cooking Light magazine, May/2010! Amazing, filling, tasty and healthy entree from Cooking Light magazine, May/2010!
Number of Servings: 4

Ingredients

    For the Grilled Basalmic Skirt Steak:

    1/4 cup balsamic vinegar
    1 tablespoon Worcestershire sauce
    2 teaspoons dark brown sugar
    1 garlic clove, minced
    1 pound skirt steak, trimmed and cut into 4 pieces
    Cooking spray
    1/2 teaspoon kosher salt, divided
    1/4 teaspoon freshly ground black pepper

    For the Sautéed Baby Spinach:

    2 teaspoons butter
    3 thinly sliced garlic cloves
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper
    1 (10-ounce) package fresh baby spinach

    For the Tomato-Vidalia-Blue Cheese Salad:

    1 tablespoon extra-virgin olive oil,
    1.25 teaspoons white wine vinegar
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper
    2.5 cups halved grape tomatoes
    1/3 cup diced Vidalia onion
    3 tablespoons crumbled blue cheese

Directions

Makes 4 Servings.

1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from
bag; discard marinade.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray; Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

For the Sautéed Baby Spinach:
Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.

For the Tomato-Vidalia-Blue Cheese Salad:

Combine 1 tablespoon extra-virgin olive oil, 1.25 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2.5 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user GEEKSTORM.






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