Steak Salad

Steak Salad


2 lb baby potatoes
1 sprig rosemary
1 large onion
1 tbsp olive oil

1⁄2 cup cider vinegar
1⁄2 cup water
2 tbsp sugar
1⁄2 tsp salt
1 bunch of radishes

1 sirloin steak (1.5in thick)
2 handfuls of spinach

1 tbsp Dijon mustard
1 tbsp red wine vinegar 2 tbsp oil


Preheat oven to 475 degrees F. On a large rimmed baking sheet, toss 1 lb baby red onions, 2 lb baby potatoes, and 1 sprig rosemary with 1 tablespoon olive oil. Season with salt and pepper. Roast, tossing once, until potatoes are tender, about 20 minutes.

In a small saucepan, combine 1⁄2 cup cider vinegar, 1⁄2 cup water, 2 tbsp sugar, and 1⁄2 teaspoon salt. Bring to a boil, dissolving sugar. Pour over 1 bunch of radishes in a medium bowl and submerge in liquid for 5 minutes. Once cool, thinly slice radishes.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1 sirloin steak (1.5 in thick), seasoned with salt and pepper. For medium rare, cook 5 minutes per side. Set aside to rest 5 minutes; slice steak.

In a large bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, and 2 tablespoons oil. Add 1 bunch spinach and roasted vegetables; toss. Serve salad topped with sliced steak and radishes.

Serves 2
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