Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Grilled Basalmic Skirt Steak:1/4 cup balsamic vinegar1 tablespoon Worcestershire sauce2 teaspoons dark brown sugar1 garlic clove, minced1 pound skirt steak, trimmed and cut into 4 piecesCooking spray1/2 teaspoon kosher salt, divided1/4 teaspoon freshly ground black pepperFor the Sautéed Baby Spinach:2 teaspoons butter3 thinly sliced garlic cloves1/4 teaspoon kosher salt1/8 teaspoon black pepper1 (10-ounce) package fresh baby spinachFor the Tomato-Vidalia-Blue Cheese Salad:1 tablespoon extra-virgin olive oil,1.25 teaspoons white wine vinegar1/4 teaspoon kosher salt1/8 teaspoon black pepper2.5 cups halved grape tomatoes1/3 cup diced Vidalia onion3 tablespoons crumbled blue cheese
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.
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.
Nutritional Info 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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