Recipes of the Month Secondary Story

Steak with Spinach Salad


Mix salad dressing, vinegar, olive oil and garlic in a small bowl as directed on the envelope. Reserve 1/3 cup of the dressing mixture, refrigerate. Pour the remaining dressing over steak, cover. Refrigerate 1 hour to marinate. Drain, discard dressing mixture. Place the steak on greased grill over hot coals or on rack of broiler pan 2 to 3 inches from heat. Grill or broil 10 minutes on each side or to desired temperature. Cut into slices. Toss the spinach, mushrooms, tomato and onions with reserved 1/3 cup dressing mixture. Arrange steak slices over salad.


1 envelope Parmesan Italian Salad Dressing

1/3 cup Apple Cider Vinegar

1/3 cup Extra Virgin Olive Oil

1 clove garlic, minced

1 beef sirloin steak, 1/2 to 3/4 inch thick – 1 lb.

8 cups torn spinach

1 cup sliced mushrooms

1 large tomato, cut into wedges

1/4 sliced green onions

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