The other day I was truly stumped with what to have for dinner. I knew Patrick was home and would be asking me very soon what I was thinking. So, I sat down in my cubicle (don’t worry, they are big cubicles) and typed into Google “What’s for dinner?” hoping that Google would provide me with the magic answer.
Well, low and behold I clicked the first link which brought me to Cookinglight.com and I stumbled upon this great recipe of Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, and Tomato-Vidalia-Blue Cheese Salad. The man picked up the ingredients while I was at work and we whipped the meal up in no time when I got home. We shared the responsibilities – Pat did the steak and potatoes and gave me the job of cooking the spinach and tomato salad. I give this recipe two thumbs up and a definite go-to in our repertoire! Here’s what it came out like and below is the recipe:
Sautéed Baby Spinach
1 (10-ounce) package fresh baby spinach (Which will seem like a lot but it wilts down to nothing!)
2 teaspoons butter
3 thinly sliced garlic cloves
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Directions: Melt butter in a large skillet over medium heat. Add garlic cloves; cook 1 minute. Sprinkle with salt and black pepper. Gradually spinach; cook 1 minute or until spinach just wilts, tossing frequently.
Tomato-Vidalia-Blue Cheese Salad:
1 tablespoon EVOO
1 1/4 teaspoons white wine vinegar
1/8 teaspoon black pepper
2 1/2 cups halved grape tomatoes
1/3 cup diced Vidalia onion
3 tablespoons crumbled blue cheese
Combine extra-virgin olive oil, white wine vinegar, salt, and pepper. Toss with tomatoes and onion. Sprinkle with crumbled blue cheese.
Grilled Balsamic Skirt Steak Recipe
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper $
Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
And for the potatoes just wash and scrub, slice into quarters, eigths, or shape of your size and simply sprinkle with some EVOO, salt, pepper, and rosemary. Bake in the oven at 350 for about 40 minutes or until they are to your liking.
I’d love to know if you try this one out – let me know how you like it! Bon Appetit!!!