Ingredients for Asian Steak And Spinach Salad
- 12 ounces Baby Spinach
- 4 tablespoons Olive Oil
- 3 Garlic Cloves, minced
- 2 tablespoons Fresh Lime Juice
- 2 teaspoons Light Brown Sugar
- 2 tablespoons Soy Sauce
- 1/2 Red Onion, thinly sliced
- 1 pound Steak (sirloin, flank, or flat iron)
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Unsalted Peanuts, chopped (optional)
- Salt and Pepper, to taste
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How to Make Asian Steak And Spinach Salad
- Wash the spinach thoroughly and spin dry in a salad spinner.
- Place the spinach in a large salad bowl and set aside.
- In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lime juice, brown sugar, and soy sauce. Set aside.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
- Add the thinly sliced red onion and sauté for 2 minutes, stirring constantly, until softened.
- Transfer the cooked onion to the salad bowl with the spinach.
- Add the remaining 1 tablespoon olive oil to the skillet.
- Season the steak generously with salt and pepper.
- Sear the steak for 3-4 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.
- Pour off excess oil from the skillet, leaving behind any browned bits.
- Add the soy-lime mixture to the skillet and turn the heat to medium-high.
- Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon or spatula, stirring constantly for 1-2 minutes.
- Reduce heat to low to keep the sauce warm.
- Slice the rested steak thinly against the grain.
- Arrange the steak slices over the onion and spinach in the salad bowl.
- Drizzle the warm sauce over the salad.
- Sprinkle with chopped cilantro and peanuts (if using).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
16g
Carbs
2g
