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1/2 small or 1/4 large red onion
1 Belgian endive, optional
8 cups baby spinach, or mesclun greens, about 150-g bag
1/2 pint cherry or grape tomatoes
2 strip loin steaks, about 1-in. thick
4 tsp olive oil
2 tsp coarsely ground steak spice
1/3 cup bottled sun-dried tomato-and oregano salad dressing
Thinly slice onion into long strips. Cut out core from endive, if using, and separate leaves. Place leaves in a large salad bowl with onion and spinach. Discard any stems from tomatoes, then slice in half. Set aside.
Trim any fat from meat. Place meat on a large plate and pat dry with paper towels. Coat both sides with 1/2 teaspoon (2 mL) oil, then rub all over with steak spice. Heat remaining 2 teaspoons (10 mL) oil in a medium-size frying pan set over medium-high heat. Add steaks to pan. Cook until well browned on both sides, 3 to 4 minutes per side. If steaks are browning too quickly, reduce heat to medium. Steak is best served rare. Remove meat to a cutting board, leaving pan on element.
Add tomatoes to frying pan and a little more oil, if needed. Stir often, just until tomatoes begin to soften, 1 minute. Remove from heat. Immediately add dressing, scraping up and adding brown bits from bottom of pan. Pour over salad and toss until well mixed. Arrange salad on individual plates. Slice meat into thin strips and lay on top of salad. Serve immediately.
Calories 567, Protein 40.7g, Carbohydrates 15.3g, Fat 38.5g, Fibre 3.7g, Sodium 609mg.
Bottles of steak spice and salad dressing do wonders for a fast beef saut?. Piled over fresh spring greens, it makes a refreshing and delicious weeknight supper.
In a rush? Prepare recipe as above using 3 to 4 fast-fry eye-of-round steaks instead of strip loin. They take only 1 to 2 minutes per side to cook.