Thursday, July 7, 2011

In the Kitchen with Jason: Chilled Steak Salad

Jess picked this recipe (from Fitness magazine), and though I had my misgivings about it (I am not a big fan of raw spinach), I made it anyway. Boy, am I glad that I did. She picks out the best recipes, other than the pumpkin pasta dish which we won't talk about now.


Ingredients
  • 3/4 lbs fresh green beans
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/4 lbs top sirloin steak, trimmed
  • 4 large portobello mushroom caps
  • 2 Tbsp EVOO
  • 2 Tbsp Dijon mustard
  • 5 cups baby spinach
  • 2 tomatoes, sliced into 8 wedges each
  • 1/2 red onion, thinly sliced
Directions
  • Boil green beans for 3 minutes.
  • Place green beans in a large bowl and refrigerate for now.
  • Heat a grill to medium-high temperature.
  • Combine garlic powder, cayenne pepper, 1/4 tsp kosher salt, and 1/4 tsp black pepper in a small bowl.
  • Rub the mixed spices onto both sides of the steak.
  • Spray the mushrooms with cooking spray.
  • Spray a grill pan with cooking spray and add the steak and mushrooms.
  • Cook for 5 minutes on a side (or if you use a George Foreman style grill, 5 minutes total).
  • Transfer steak and mushrooms to a cutting board and let them sit for 10 minutes.
  • Cut steak and mushrooms into 1/4 in. thick strips (if the steak strips will be longer than 2 inches, I recommend also cutting them in half as well).
  • Put in large bowl with the green beans and refrigerate until just before serving (at least an hour, but I did overnight).
  • Right before serving, mix together remaining ingredients other than the spinach and onion.
  • Add the spinach and onion to the bowl with the steak, mushroom and green beans.
  • Poor the sauce over and toss to coat properly.
  • Serve promptly.
This recipe makes 4 servings with about 425 calories, 24 g fat, 35 g protein, 18 g carbohydrate, and 7 g fiber, and it is so good, just writing about it has made me decide to go serve myself up a plate of the leftovers.

-Chef Jason

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