Spinach Salad with Flat Iron Steak

1. 1

   Preheat an outdoor grill to medium-high and lightly oil the grate. Season both sides of the steak with salt and black pepper.

2. 2

   Grill on the preheated grill until it reaches your desired doneness, about 5 minutes per side for medium-rare. Let the steak rest in a warm spot.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften, about 4 minutes.

4. 4

   Add the salad dressing and bring it to a boil, then stir in the bell peppers and mushrooms.

5. 5

   Reduce the heat to medium and cook until the peppers are tender, about 5 minutes.

6. 6

   Use a slotted spoon to transfer the vegetables to a bowl and set aside.

7. 7

   Increase the heat to medium-high. Add the red wine to the skillet and simmer until the dressing and wine are reduced to a syrupy sauce, about 5 minutes.

8. 8

   Meanwhile, thinly slice the steak against the grain.

9. 9

   Divide the spinach among serving plates. Spoon the warm vegetable mixture over the spinach and top with the sliced steak.

10. 10

    Spoon the red wine sauce on top and sprinkle with blue cheese.

• Calories 384.27 kcal Moderate
• Protein 27.42 g Good Source
• Carbs 13.76 g Moderate
• Total Fat 24.73 g High
• Saturated Fat 8.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 87.52 mg High
• Sodium 438.42 mg Moderate
• Fiber 2.06 g Low Source
• Sugar 7.02 g Moderate
• Added Sugar 1.19 g Low Source
• Calcium 107.27 mg Low Source
• Iron 3.74 mg Good Source
• Potassium 313.22 mg Low Source
• Vitamin A 34.22 mcg_rae Low Source
• Vitamin C 74.55 mg Good Source
• Vitamin D 0.09 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅
• Alcohol 🚫🍷