The following recipe is from the July/August 2010 issue of Food Network Magazine. If you’ve never picked up a copy on the newsstand, you’ll really want to grab the next one you see. It’s like bringing the entire Food Network team home with you.
The current issue (Pictured to the left) is the Thanksgiving/Christmas issue and it is out of this world. Grab a copy on your next visit to the store and, believe me, you’ll be hooked for life.
Click the image of the magazine to subscribe – you’ll scurry to your mailbox each month.
The wonderful salad recipe, below, is from a section that was called “Salad Days.” The Food Network geniuses took favorite meals and turned them into equally delicious, but healthier salads. I made this particular recipe one day after getting the magazine and it was everything I’d hoped it’d be. You honestly get all the flavors of a steak and baked potatoes meal at a steak house…. without all the calories and cost. I threw in a few cherry tomatoes, because we had them at the time, but It’s just as wonderful without them.
Steak Spinach Salad with Sour Cream Potatoes
2 medium russet potatoes
3 tablespoons olive oil, plus more for brushing
1/2 cup sour cream
2 tablespoons buttermilk
1/4 cup chopped fresh chives
Juice of 1/2 lemon
Kosher salt and fresh ground pepper
one 3/4 pound boneless sirloin steak
1 large red onion, sliced into thick rings
6 oz baby spinach or chopped regular spinach (baby spinach looks better, but I’m picky)
2 – 3 tablespoons steak sauce
- Preheat the oven to 400 degrees. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives, and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
- Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 minutes more for medium rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
- Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt, and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with potatoes.
Yield: 4 servings
I actually used my MUCH beloved, cherished, adored, often sung to Enameled Cast Iron Square Grill Pan instead of a grill for the steak and onion rings. I had already gotten the ingredients and had my heart set on this salad when Mother Nature decided to open the flood gates.
Like everything, this amazing Iron Grill Pan came through like a champ.