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.