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Weekend has gone by, in a snap. I didn't even realized it passed by me, because I have been procrastinating with my projects and homework, now they are all compressed in time. But, even though I waited to the eleventh hour to finish all of them, I managed to insert some much-needed reading at work.
I love steaks and each time I have it, I savor the thing with rice. But I found this recipe that gives me the idea that I don't need to eat it with rice all the time.
Try it yourself!
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I love steaks and each time I have it, I savor the thing with rice. But I found this recipe that gives me the idea that I don't need to eat it with rice all the time.
Try it yourself!
- 1/2 cup(s) red-wine or sherry vinaigrette
- 1 (1-pound) flank steak
- 12 ounce(s) cremini mushrooms, wiped clean
- 1 container(s) (5-ounce) baby spinach
- 6 ounce(s) Gorgonzola cheese, crumbled
Directions
- 1. Place 3 tablespoons of the vinaigrette in a large food-storage bag; add steak. Seal bag; toss to coat steak.
- 2. Pour the remaining 5 tablespoons vinaigrette into a large salad bowl. Thinly slice mushrooms and add to bowl; toss to coat in dressing. Scatter spinach leaves on top of mushrooms; do not toss.
- 3. Prepare an outdoor grill or heat a grill pan over medium heat 5 minutes, or until very hot. Remove steak from bag and grill 5 minutes per side, or until internal temperature registers 135 degrees F on an instant-read thermometer for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Thinly slice steak across the grain on a slight diagonal.
- 4. Toss mushrooms and spinach in bowl; top with sliced steak. Garnish with Gorgonzola cheese.
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