Another Great Salad . . .
Seared Steak with Spinach & Hot Mushroom Dressing
1 -1 1/2 pound top sirloin steak
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon butter, divided
1 teaspoon olive oil, divided
2 medium Portobello mushroom caps, sliced
2 teaspoons minced garlic
1/2 cup red wine
1/2 cup beef broth
1/4 cup balsamic vinegar
1 -6 ounce package baby spinach
2 plum tomatoes, sliced
1 small onion, thinly sliced
1/3 cup crumbled Roquefort cheese
Sprinkle steak evenly with salt and pepper. Heat a large nonstick skillet over medium heat for 2 minutes. Melt 1/2 teaspoon butter with 1/2 teaspoon oil. Add steak, and cook until well browned on one side, about 6 minutes. Turn steak, and cook 3 more minutes (rare), 4 minutes (medium-rare), or 5 minutes (medium). Remove steak from pan, and set aside.
Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Sauté mushrooms and garlic for 4 minutes. Stir in wine, broth, and balsamic vinegar, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and cook 4 to 5 minutes. Add spinach, tomatoes and onion in the hot mixture in pan and toss; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top. Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.
Serve with toasty garlic bread.