Steakhouse Salad

 

12

small red potatoes, quartered

2

tablespoons olive or vegetable oil

2

teaspoons kosher (coarse) salt

1/2

teaspoon pepper

1

lb beef flank steak

1

bag (6 oz) washed fresh baby spinach leaves

1

medium tomato, cut into bite-size pieces

1/4

cup tangy tomato bacon dressing

• 1 Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
• 2 Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
• 3 Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
• 4 Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.