Steak Salad
Louise LeBlanc
ingredients
- 16 oz. baby spinach
- 1/2 red onion, sliced
- 1 red or yellow pepper, sliced
- 2 tomatoes, cut in bite size pieces (or several cherry tomatoes)
- 1 lb. beef loin tips
- 2 tbsp. olive oil
- 4 ounces crumbled goat cheese
- Balsamic vinaigrette
directions
Divide spinach, onion, bell pepper and tomatoes between two dinner plates. Heat olive oil over medium high heat in a large non-stick skillet. Cook beef loin to desired degree of doneness. Place over salad and top with crumbled goat cheese and vinaigrette. Serve while steak is still warm.
Source: Louise
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