Spinach and Steak Salad
with beets / balsamic vinaigrette
- Shallots - 1 clove , diced
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 1/4 cup
- Beets - 8 oz
- Steak, any type - 1 lb
- Avocados - 1 , chopped or sliced
- Oil, cooking - 2 Tbsp
- Foil - for cooking
- Baby spinach - 8 oz
- Pistachios, shelled - 1/3 cup
Beets - Heat the oven to 400F / 204C. Scrub and then trim off ends, place into a baking dish, and fill with about 1/2” of water. Cover with foil and roast for 45 to 60 minutes, depending on the size of the beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. (Can be done up to 5 days ahead)
Make vinaigrette - Finely dice shallots. Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Steak - Tenderize the steak and season with some salt and pepper.
Heat a skillet over medium-high heat. Add cooking oil and then steak to heated pan. Cook steak, without moving it, until one side is well seared, ~5 minutes. Flip and cook on the other side for 4 minutes. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
Transfer steak to a cutting board and let rest, covered, for 5 minutes.
While the steak rests, assemble the salad with a bed of baby spinach. Top it with beets, avocados, pistachios, and a drizzle of vinaigrette.
Slice steak and serve it on top of the salad. Add more vinaigrette on top. Enjoy!