Little Steak, Big Salad

This is one of my favorite meals of late, and there really wasn’t a whole lot to it. John and I split a smallish steak (served with a little chimichurri sauce), but the bulk of the meal was a big and basic salad.


For the steak:

One steak (I used about a 12 oz ribeye)

a couple of splashes of Worcestershire sauce and soy sauce

salt and pepper

chimichurri sauce, for serving (optional)

For the salad

About four cups spinach

1 tomato, sliced 

salt and pepper

red wine and/or cider vinegar

1/3 baguette, cut into cubes

olive oil

Dried seasoning of choice (i used Tuscan Sunset here)

Season steak with salt and pepper – marinate for about an hour in Worcestershire sauce and soy sauce.

Toss bread cubes with some olive oil, salt and dried seasoning. Slice tomatoes and sprinkle with salt, pepper and a bit of cider or red wine vinegar – allow to marinate.

When meat has been marinating, heat up a cast iron pan. Sautee until desired temperature. Let rest at least 5 minutes.

While meat is resting, heat a little more oil in pan. Sautee bread cubes until toasting.

To serve, toss spinach with red wine vinegar, some olive oil and salt. Plate with bread crumbs and tomatoes on top of spinach. Serve with steak and chimichurri sauce on the side.


1 Comment

Filed under beef dishes, salads

One response to “Little Steak, Big Salad

  1. Pingback: Favorite Recipes of 2015 | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s