Steak & Strawberry Spinach Salad


ACTIVE: 35 min TOTAL: 35 min

With all due respect to the strawberri­es, croutons can really make a salad, especially these croutons. Instead of tossing them with oil and baking them, we start the bread and oil in a cold saucepan for the crunchiest results.

1 pound boneless strip steak or rib-eye, trimmed

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground pepper, divided

2 tablespoon­s extra-virgin olive oil plus

1/2 cup, divided

2 tablespoon­s white-wine vinegar

1/2 teaspoon grated orange zest

2 tablespoon­s orange juice

1 small shallot, halved and thinly sliced lengthwise

1 small clove garlic, grated

1/2 teaspoon honey 2 slices whole-wheat country bread, preferably day-old, torn into bite-size pieces

1 5-ounce package baby spinach

2 cups thinly sliced strawberri­es

1. Preheat grill to medium-high. Pat steak dry with a paper towel; season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

2. Combine 2 tablespoon­s oil, vinegar, orange zest, orange juice, shallot, garlic, honey, 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a large bowl. Set aside.

3. Combine the remaining 1/2 cup oil and bread in a small saucepan. Cook over medium-high heat, stirring occasional­ly, until the edges of the bread are golden brown, 10 to 13 minutes. Use tongs to transfer the croutons to a paper-towel-lined plate as they are done, sprinkling immediatel­y with some of the remaining 1 teaspoon salt.

4. Meanwhile, oil the grill rack. Add the steak and cook, flipping once, until an instant-read thermomete­r inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes total. Transfer to a clean cutting board and let rest for 5 minutes.

5. Add spinach, strawberri­es and the croutons to the reserved dressing; toss to coat. Slice the steak and serve with the salad.

SERVES 4: 3 oz. steak & 11/2 cups salad each

Cal 458 Fat 28g (sat 6g) Chol 62mg Carbs 24g

Total sugars 8g (added 1g) Protein 27g Fiber 5g

Sodium 604mg Potassium 442mg.

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