Green is the New Black

Spring is around the corner, but until the green onions, peas, fresh herbs and asparagus start shooting through the soil, dinner solutions can be slightly challenging if trying to stay fresh and seasonal. That is why for this month's recipe, I've turned to some shelf stable ingredients like sun dried tomatoes and pine nuts for nutrition and flavor. There are still plenty of vegetables that are available this time of year like spinach and onions which pair beautifully with the savory steak. This recipe also includes an innovative way to create your own vinaigrette, using the same skillet you've cooked the other ingredients in to yield a warm and distinctly seasoned sauce for your winter salad. Enjoy! 

  

French Onion Steak Salad with Feta and Sun-dried Tomatoes

 Ingredients:

-1 lb. lean steak (beef, venison), sliced

-2 TBSP Worcestershire sauce

-3 oz. sun-dried tomatoes

-2 oz. crumbled feta cheese

-¼ cup pine nuts

-4 cups baby spinach or mixed micro super greens

-1 large onion

-1 TBSP oil

-Garnish with a handful of whole wheat croutons

Vinaigrette:

½ cup olive oil

2 TBSP Worcestershire sauce

1 TBSP Dijon mustard

1 tsp. ground rosemary

1 tsp. ground black pepper

 

Directions:

In a small bowl, toss the sliced steak and Worcestershire sauce together and let marinate for 30 minutes. Meanwhile, cover sun-dried tomatoes with water and microwave for 3 minutes. Allow to steep for 10 minutes, drain and reserve water. Slice the reconstituted tomatoes into little ribbons.

In a large skillet, add the oil and heat to low. Slice the onion into thin slices and heat, stirring frequently for about 30 minutes or until the color of the onions is light brown. Reserve in a small bowl and turn the skillet up to medium high heat. Toss the steak into the pan to sear quickly, about 3 to 4 minutes before turning and cooking an additional two minutes.  Remove the meat from the pan.

Make the vinaigrette by adding the left over water into the skillet and turn the heat down to medium low. Using a wooden spoon, deglaze the bottom of the pan. Add the rest of the ingredients and stir constantly to emulsify. Remove from heat and assemble salad.

For each salad, ladle in two tablespoons of the warm dressing and add two cups of spinach, half of the feta, sundried tomatoes, pine nuts. Top with steak and croutons (if using) and toss to combine. Serves two.