A colorful salad that is sure to please!
1 | Pound | Small purple potatoes |
1 | Teaspoon | Olive oil |
1 | Pound | Flat iron steak |
1 | Tablespoon | Blackening spice |
2 | Cup | Vidalia onions, sliced |
4 | Teaspoon | Garlic, chopped |
1 1⁄2 | Pound | Spinach, stemmed and washed |
1 | Cup | (4 ounces) crumbled bleu cheese |
Bleu cheese dressing (optional) | ||
Salt & pepper to taste |
Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired.