Seared Steak and Wilted Spinach Salad
I know this says salad, but I make plenty and it’s a meal in itself. This recipe is for 2 people.
1 lb NY strip steak or sirloin steak 1 1/4 inch thick
1 Tbl olive oil
1 cup cherry tomatoes
1 large thinly sliced garlic clove
1/2 cup loosely packed chopped fresh parsley
1 – 5 ounce bag spinach
Preheat oven to 400 degrees
Generously season steak with salt and pepper
Warm a large ovenproof saute pan in the oven for 10 minutes. Carefully remove and place over medium heat, add the olive oil to coat the bottom. Add the steak and sear each side for 2 minutes. Add the tomatoes, then transfer the pan to the oven for 5 minutes.
Transfer steak to the cutting board and move the pan with the tomatoes to the stovetop over medium heat. Add the garlic, stir gently for about 2 minutes. Add 1 tsp water, parsley and some salt, stir to combine scraping the browned bits off the bottom. Add spinach, stir just to coat, divide between 2 plates. Slice steak, divide between the 2 plates, sprinkle with feta cheese and serve.
Bibimap (Korean for “mixed rice”)
6 Tbl rice wine vinegar
1 Tbl Mirin(in the Asian section)
1 tsp tamari
4 1/2 cups cooked brown heirloom rice
4 Tbl olive oil
2 cups stemmed shitake mushrooms, sliced
1/2 cup thinly sliced diagonally asparagus spears
1/2 – 1 cup diagonally sliced sugar peas
juice of one lemon
1 onion thinly sliced
2 radishes thinly sliced
Dried seaweed, optional
6 Tbl Korean chili sauce
6 eggs fried sunny side up
In a bowl, mix the vinegar, mirin and tamari. Pour over the rice, fluff and keep warm.
In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes. Season with salt to taste and reserve.
In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.
To serve add 3/4 cup rice to a bowl. Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce. Top with warm egg and serve immediately.