Garlic Steak with Spinach Salad
Garlic Steak with Spinach Salad
Ingredients
For the Steak
- 6 ounces Sirloin steak, about 1 inch thick
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil, for searing
For the Spinach Salad
- 3 cups Fresh spinach
- 1/2 cup Cherry tomatoes, halved
- 1 tablespoon Red onion, thinly sliced
- 1 tablespoon Toasted pecans, chopped
For the Balsamic Vinaigrette
- 2 tablespoons Olive oil, extra virgin
- 1 tablespoon Balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon Salt
- 1/16 teaspoon Black pepper, freshly ground
Instructions
- 1
Pat the sirloin steak dry thoroughly with paper towels. Season both sides generously with the garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 2 min - 2
Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.
⏱️ 2 min•🌡️ 400°F - 3
Carefully place the seasoned steak into the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
⏱️ 8 min - 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 5
While the steak rests, prepare the salad. In a medium bowl, combine the fresh spinach, halved cherry tomatoes, thinly sliced red onion, and chopped toasted pecans.
⏱️ 3 min - 6
In a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper until well combined.
⏱️ 1 min - 7
Slice the rested steak thinly against the grain. Lightly dress the spinach salad with the balsamic vinaigrette. Top the salad with the sliced garlic steak and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Steak with Spinach Salad
Ingredients
For the Steak
- 6 ounces Sirloin steak, about 1 inch thick
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil, for searing
For the Spinach Salad
- 3 cups Fresh spinach
- 1/2 cup Cherry tomatoes, halved
- 1 tablespoon Red onion, thinly sliced
- 1 tablespoon Toasted pecans, chopped
For the Balsamic Vinaigrette
- 2 tablespoons Olive oil, extra virgin
- 1 tablespoon Balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon Salt
- 1/16 teaspoon Black pepper, freshly ground
Instructions
- 1
Pat the sirloin steak dry thoroughly with paper towels. Season both sides generously with the garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 2 min - 2
Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.
⏱️ 2 min•🌡️ 400°F - 3
Carefully place the seasoned steak into the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
⏱️ 8 min - 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 5
While the steak rests, prepare the salad. In a medium bowl, combine the fresh spinach, halved cherry tomatoes, thinly sliced red onion, and chopped toasted pecans.
⏱️ 3 min - 6
In a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper until well combined.
⏱️ 1 min - 7
Slice the rested steak thinly against the grain. Lightly dress the spinach salad with the balsamic vinaigrette. Top the salad with the sliced garlic steak and serve immediately.
⏱️ 2 min