This Marinated Steak and Spinach Salad recipe is easy, fast and inexpensive. The dish can be made in less than 30 minutes as long as you start marinating on the previous evening.
In today’s economy many of us are looking for ways to tighten our belt. I have heard the term “Staycation” at least twice in the last three days meaning those folks who are looking for fun and inexpensive ways to entertain in their backyards this summer. This recipe calls for a very inexpensive cut of meat and is easy to prepare for your guests while entertaining on a hot summer afternoon. My favorites are flank steak or bottom round steak.
The recipe starts with 1) marinating the steak overnight, then 2) making a Citrus Dressing and Spinach Salad followed by 3) a quick grilling process the next day.
Steak and Marinade – I had originally seen this recipe some time ago on the internet based on a Bobby Flay Balsamic Flank steak Marinade. I’ve adjusted that original recipe.
- 1/2 cup Balsamic Vinegar
- 3/4 cup Canola Oil
- 4 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon of Steak Seasoning/Dry Rub
- 1 1/2 to 2 tablespoons Fresh Rosemary (I do not mince the leaves)
- 1 pound of Bottom Round Steak or Flank Steak
- 1 teaspoon fresh ground pepper. I like to use Knox Spice Co’s Cracked Pepper Dry Rub Seasoning. I use this almost always in place of fresh ground pepper.
Spinach Salad – You can add just about anything you would like. I typically add some peppers, mushrooms and tomatoes at least.
- 8 cups Spinach Leaves
- 1 cup mushrooms
- Tomatoes – amount really depends on the size and type of tomatoes that you are using.
- 1/4 cup red onions
- About 1/2 each red sweet pepper and green sweet pepper
Citrus Salad Dressing
- 1 clove garlic, minced
- 2 teaspoons kosher salt
- 1/3 extra cup virgin olive oil
- 1/4 cup red onion, minced
- 1 teaspoon of your favorite hot sauce
- 1/4 cup cilantro, chopped
- Juice from 1 lime
- Juice from 1/2 orange
- Few dashes of Pepper Ranch’s Sweet Habanero Orange Dry Rub
Marinating the Steak
- Mix all the Marinade ingredients together. A Ziploc bag works well. I prefer a plastic food storage container with a sealable lid. It is easier to handle.
- Place in the refrigerator and let marinate overnight. I like to turn the meat the next morning, just to make sure the marinade gets applied adequately to all areas of the meat.
Preparing the Citrus Salad Dressing and Salad
- Mince the garlic and onion. Chop the cilantro. Add to a mixing bowl.
- Squeeze the lime juice and orange juice into the mixing bowl with the garlic, onion and cilantro.
- Add the remaining ingredients and stir well. I then add this to a salad dressing cruet.
- For the salad, add the spinach leaves to a bowl.
- Remove the mushroom stems and quarter or halve the mushrooms (depending on your preference for size).
- For medium to large tomatoes, I cut each tomato into 8 pieces. Halve the tomato. Then, halve each piece again. Then, have each piece one more time.
- Chop the red onions.
- Slice the Peppers.
- Add the salad ingredients to the salad bowl and lightly toss.
Grilling the Steak
- I like the steak cooked between medium rare and medium. Heat the grill to medium high (around 425 degrees).
- Grill each side of the steak 4 to 5 minutes for a 1/4 inch steak. If your steak is 1/2 inch, you may need to grill another 2 minutes or so on each side.
- Remove the steak, cut into slices.
Place your salad on a plate, top with the steak and Citrus salad dressing. Add a little fresh pepper or Knox’s Cracked Pepper Dry Rub seasoning.