Spinach Salad w/ Flank Steak and Caramelized Cipollini Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 Cups Fresh Baby Spinach1 lb. Grass Fed, Lean Flank Steak2 Large Cipollini Onions2 Tblsp Fresh Lemon Thyme1 1/2 Tblsp Keena's Kitchen Low Sodium Creole Spice2 Tblsp Green Peppercorn (cracked)1 tsp Kosher Salt1/4 Cup Fresh Blood Orange JuiceZest of One Blood Orange1/2 Cup Sunflower Oil
Pick end stems and wash spinach leaves. Spin dry and set aside. Season Beef w/ low sodium creole spice, cracked green peppercorns, fresh lemon thyme leaves and 1 tsp oil. Let sit at room temp for 10 minutes. While beef is marinating, peel and slice onions. Place in hot skillet on medium low w/ 1 Tblsp oil and let caramelize. 5 to 10 minutes. Remove caramelized onions from the skillet to cool. In the same skillet, add 1 tsp of oil and then add the beef. Sear the beef on all sides and cook until browning has just occurred. Remove from the heat and set beef aside. In a small bowl, add 1 tsp salt, orange juice, orange zest and remaining oil. Whisk until thoroughly combined. Assemble salad, adding spinach, cooled onions and cooled beef. Pour dressing overtop and toss lightly. Plate in two cup servings with fresh thyme leaves as garnish.
Serving Size: Makes 2, 2 Cup Servings
Number of Servings: 2
Recipe submitted by SparkPeople user KEENASKITCHEN.
Serving Size: Makes 2, 2 Cup Servings
Number of Servings: 2
Recipe submitted by SparkPeople user KEENASKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 1,044.5
- Total Fat: 84.2 g
- Cholesterol: 146.9 mg
- Sodium: 2,101.6 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 5.2 g
- Protein: 50.9 g
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