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Wilted pepper steak salad

Wilted Pepper Steak Salad
Wilted Pepper Steak Salad
Alyce Morgan

Once fall and winter arrive in St. Paul, we miss steak on the grill. And other things. But don't despair. A quick sauté of mushrooms, peppers, onions, zucchini, and garlic, added to an even quicker pan-grill of sirloin bites, and you nearly have the taste of summer all over again. Throw it over a bed of spinach and top it with an almost instant dressing made from plain yogurt, garlic, and teriyaki sauce, and you have a beautiful salad for an anytime cold weather meal. A slice or two of whole-grain bread can be added for bigger appetites.

Wilted Pepper Steak Salad serves 2

  • 2T olive oil, divided
  • 8 oz button mushrooms, quartered
  • 1/2 red bell pepper, cut into 1/2" pieces
  • 1/2 green bell pepper, cut into 1/2" pieces
  • 1 small zucchini, cut into 1/2" pieces
  • 1 large red onion, cut into eighths and separated
  • 3 cloves garlic, divided (2 are minced; 1 is sliced.)
  • Sea salt and freshly ground mixed peppercorns
  • 6 cups fresh spinach leaves
  • 2 t fresh lemon juice
  • 1/2 # sirloin steak, cut into1-2" pieces
  • Pinch of crushed red pepper
  • 8-10 cherry tomatoes
  1. In a large skillet, heat 1T only of the olive oil and add mushrooms, peppers, zucchini, and onion. Salt and pepper lightly. Let cook until vegetables are softened, 5-7 minutes. Add 1 clove garlic (minced) during last minute of cooking.
  2. While vegetables are cooking, divide spinach onto two large plates and squeeze 1t lemon juice over each plateful. Dust lightly with salt and pepper.
  3. Make a dressing by whisking together 1/4 cup plain yogurt, 2T teriyaki sauce, 1 t minced garlic, 1/2 t minced fresh ginger (optional), and salt/pepper to taste. Set aside.
  4. When vegetables are done, divide them on the plates of spinach and set plates aside while you cook the steak and tomatoes. The hot vegetables will wilt the spinach slightly.
  5. Add a couple of tablespoons of water to the skillet and wipe clean with paper towels.
  6. Pour in second tablespoon of olive oil and heat skillet over medium-high heat. While heating, salt and pepper the steak generously, and add to hot skillet. Sprinkle with crushed red pepper and cook, stirring, 3-4 minutes for medium-rare. Stir in garlic during last minute of cooking and add cherry tomatoes right at the end to warm through.
  7. Spoon steak mixture over spinach and vegetables and drizzle with dressing.

More Info:

Another steak salad (cobb) recipe

What to do in St. Paul this fall

All about steak cuts

Where are the steak houses in St. Paul? I don't want to cook.


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