Grilled Beef With Spinach And Strawberry Salad Recipes

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

Steps:

• In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
• In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
• For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
• Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
• Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
• Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
• Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
• Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Steps:

• Sauté onion until cooked.
• Minced garlic and spinach.
• Add beef and cook until brown and minced garlic.
• Add broth and spinach.
• Cook until spinach is wilted.
• Red pepper flakes, and sour cream.
• Season with salt and pepper.
• This can be served with rice or noodles and topped with Parmesan Cheese.