Spinach Salad w/ Flank Steak and Caramelized Cipollini Onions

4 Cups Fresh Baby Spinach
1 lb. Grass Fed, Lean Flank Steak
2 Large Cipollini Onions
2 Tblsp Fresh Lemon Thyme
1 1/2 Tblsp Keena's Kitchen Low Sodium Creole Spice
2 Tblsp Green Peppercorn (cracked)
1 tsp Kosher Salt
1/4 Cup Fresh Blood Orange Juice
Zest of One Blood Orange
1/2 Cup Sunflower Oil

Buy whole (fresh) green peppercorns and crush them in a mortar & pestle with a pinch of salt and a few drops of 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.