Steak & Spinach Salad

Serves 2

Note from the Chef

Steak with a spinach side dish is a staple of most steakhouses. Here I have reversed the quantities, and now the steak supports the spinach.

Ingredients

• 10 oz fresh baby spinach (or regular spinach torn into small pieces), rinsed well

• 2 tbsp fresh lemon juice
• 2/3 cup extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

• ½ lb lean steak, sliced thinly*
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp dry red wine (optional)
• 1 shallot (or 3 scallions), sliced thinly
• 1 cl garlic, minced

*Tip: To make it easier to thinly slice the steak, put it in the freezer for 10-15 minutes while you prepare the spinach and the dressing.

Preparation

1. Divide spinach onto two plates.
2. Combine lemon juice, 2/3 cup extra virgin olive oil, Dijon mustard, salt and pepper. You can either whisk the ingredients together in a bowl or just use a jar and shake it until well combined.
3. Season thinly sliced steak with salt and pepper.
4. In a large skillet or wok, heat 1 tbsp olive oil. Carefully add steak slices and cook until done to your liking. Remove, cover, and set aside.
5. Optional: Add wine to the skillet or wok and cook, stirring constantly, for a few seconds to cook off the alcohol.
6. Add shallot or scallions, garlic and dressing to the skillet or wok. Stir to loosen any browned bits.
7. Place cooked steak pieces on spinach and drizzle with heated dressing. (Garnish with shredded carrots or radishes for color and texture. A bit of blue, Parmesan or Gorgonzola cheese will add another layer of flavor to the salad.)

Nutrition Information

• Net carbohydrates: 10g

Recipe from Ward Alper, the Decadent Diabetic.

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.