Asian Steak and Spinach Salad

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the spinach and spin dry.
  • Place the spinach in a large salad bowl and set aside.
  • In a small bowl, mix 2 tablespoons of the olive oil, garlic, lime juice, brown sugar, and soy sauce; set aside.
  • In a large cast-iron skillet, heat 1 tablespoon of the olive oil over med-highheat.
  • When the oil is hot but not smoking, add the onion and saute for 2 minutes, stirring constnatly.
  • Transfer the hot onion to the salad bowl on top of the spinach.
  • Add the remaining 1 tablespoon oil to the pan.
  • Sear the steak until med-rare, about 3 minutes per side.
  • Remove the pan from the heat, immediately transfer the steak to a cutting board, and let it rest.
  • Let the skillet cool for a few minutes.
  • Add the soy-lime mixture to the pan and turn the heat to med-high.
  • Deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom.
  • Decrease heat to low to keep the sauce warm.
  • Slice the meat as thin as possible, cutting against the grain.
  • Arrange the meat slices over the onion and spinach.
  • Drizzle with the warm sauce and sprinkle with the cilantro and peanuts.
  • Serve immediately.
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