Seared Steaks with Tomato Salad and Creamy Spinach
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 beefsteak tomatoes, thinly sliced crosswise
- 1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon ground nutmeg
- 4 flat-iron steaks (4 to 6 ounces each)
- Produce
- Beefsteak tomatoes (2)
- Sweet onion (1)
- Meat
- Flat-iron steaks (4)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Nutmeg, ground (1/8 teaspoon)
- Olive oil (3 tablespoons)
- Salt and ground pepper, Coarse (1)
- Dairy
- Whole milk (2 cups)
- Other
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
1 person saved this recipe.
