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Prep 35min
Total35min
Servings4
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Ingredients
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
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Steps
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.
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Start the steak about 5 minutes after you start roasting the potatoes; they’ll be done at about the same time.
For wilted spinach, toss all ingredients, cover bowl with plastic wrap and allow steam from the beef and potatoes to wilt the spinach.
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