Broiled steak, seasoned with balsamic vinaigrette, stars in this five-ingredient, 30-minute dish.
beef sirloin steak, 1 1/2 inches thick (1 lb)
cup balsamic vinaigrette dressing
bag (6 oz) fresh baby spinach leaves
cups halved cherry tomatoes
cup crumbled tomato-basil feta cheese (3 oz)
Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
Meanwhile, on each of 4 serving plates, evenly divide spinach and tomatoes. Thinly slice steak across the grain; arrange over salads. Top with cheese. Drizzle with remaining dressing, about 2 tablespoons on each salad.
Flat iron, flank steak or another tender cut can be used instead of the sirloin. Broiling times may vary if your cut of steak is thinner or thicker than 1 1/2 inches.
Not a spinach fan? There are so many great salad mixes in the produce department—try mixed field greens, romaine or arugula.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.