Recipe by Kerinholland
"Spinach is topped with peppers, mushrooms and steak in this recipe."
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1 (2 pound)
flat iron steak
salt and ground black pepper to taste
red onion, thinly sliced
Italian salad dressing
red bell peppers, cut into 1/2 inch strips
portobello mushrooms, sliced
baby spinach leaves
crumbled blue cheese
Wow, I was looking for a way to use my chicken and spinach, and found this recipe, and I thought if I marinated my chicken in italian dressing, that would work instead of the steak. But, as I prepared my sauce, I realized I had no mushrooms or bell pepper. I decided to give it a go anyway, and oh my word, just the red onion (and 3 small cloves garlic) in the sauce, and it was incredible! The wine and the sweetness of the red onion when it cooked down worked so well together. I used fresh asiago and a little fresh tomato between the chicken and spinach (which I didn't wilt since the dressing was still simmering when I poured it on the spinach), then topped it with some green onion...It was so easy and looked beautiful, and tasted phenominal! I can't wait to do it right with steak and blue cheese! What a perfect recipe!
Ohhh so delicious....my first time making flat iron steak and it was a success. Even my family really liked this. OK....so I made a little deviation from the recipe....I grilled my peppers, red onion, and portabello mushrooms, and reduced the dressing and wine mixture seperately. I used a little evoo, salt and pepper on the meat and grilled. Plated the salad, added the sliced grilled veggies, topped with the steak, crumbled blue cheese and the dressing....and a few crutons. What a meal! The steak was tender and juicy, and it was just all around a satisfying dinner....will definately make again!
Great. I made this for lunch for my husband and he really enjoyed it. We both felt like it was asking for chopped walnuts, so I added some later. I used my favorite Safeway-brand Tuscan Basil salad dressing, which turned out awesome with the wine (Cab Sauv). The success of this recipe is going to depend a lot on what kind of dressing you use - so make sure it's one you love. Thanks for the recipe!
This was great! After removing the peppers, onions and mushrooms from the pan there wasn't really any dressing left even though I used a slotted spoon as directed. So, I mixed the wine and a 1/4 cup dressing in a small sauce pan and simmered 'till syrupy as the recipe calls for. Next time though I will let the dressing settle first and remove most of the oil as the wine sauce was a little oily (I used Robusto Italian by Kraft). Also, I will wilt the spinach just barely before topping with everything else. The blue cheese was amazing on here and the cooked veggies were a nice change. Will make again with those 2 changes! Thanks for the recipe! Oh, and before plating I thought the wine sauce tasted a little odd but it was delicious once on the salad and mixed with everything else!
We liked this salad a lot. Made it "as is" on the recipe with the exception of instead of using salt and pepper, we used the Montreal Steak seasoning and did a rub. I think it would not have had as much flavor without it. Good salad- especially for those of you looking to watch your weight, good alternative to some of the other "diet" foods. Leftovers were good too!
Excellent recipe. Restaurant quality. I will definitely eat this again.
very tasty ... feels elegant. husband isnt usually a main dish salad guy ... but loved it. might add nuts or something else for a little crunch next time.. that is the only thing i thought was missing
My husband and I really enjoyed this one! I made a few substitutions...I used some roasted red peppers and instead of olive oil I used my Italian dressing and then just added a tiny bit more red wine at the end! It was light and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Flat Iron Steak and Spinach Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 280
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