delicious steak salad!

I love salads.

It's what I always order when dining out...I think it drives my friends a little crazy. 

Only because I seldom waver from the beautiful greens...I don't try anything else.

And because we're back from vacation and I made some delicious, but semi-greasy sliders last night for dinner, today I'm going to share a salad recipe swiped from food network magazine (they don't capitalize the title~just so you know)...

STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES 
SERVES: 4

2       medium russet potatoes
3       tablespoons olive oil, plus more for brushing
1/2  cup sour cream
2       tablespoons buttermilk
1/4  cup chopped fresh chives
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1       3/4-pound boneless sirloin steak
1       large red onion, sliced into thick rings
6       ounces baby spinach or chopped regular spinach
2 to 3 tablespoons steak sauce

1.  Preheat the oven to 400 deg.  Pierce the potatoes with a fork and brush with olive oil.  Bake directly on the oven rack until tender, about 1 hour.  Cool slightly, then cut into chunks.  Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper.  Stir in the potatoes.

2.  Meanwhile, preheat a grill to high.  Brush the steak and onion rings with olive oil and season with salt and pepper.  Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare.  Grill the onion rings until charred, about 2 minutes per side.  Transfer the steak and onion rings to a cutting board and let rest 5 minutes.

3.  Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl.  Thinly slice the steak.  Divide the salad among plates, top with the steak and serve with potatoes.

I don't normally have buttermilk in my fridge...c'mon, who does?  Just squeeze a few drops of lemon juice or white vinegar into your milk and let sit for a few minutes.  You now have buttermilk.

Lowfat sour-cream works well...I also adjusted the amount of olive oil and steak sauce to suit my taste.  Play around with it...

I added some Romaine lettuce to the spinach, just to give it more substance and crunch. 

You can also put those onion slices under the broiler...I was afraid I was going to lose them to the grates if I cooked them on the grill.

Chives...I didn't have any, but I did have scallions, so I sliced them and used them instead.


This is a great light summer dinner!