Name: Steak & Spinach Salad with Sauteed Mushrooms, Grape Tomatoes & Corn
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 ears corn; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1.02 kg ribeye steak; 0.341 kg white mushrooms; black pepper; Dijon mustard; extra virgin olive oil; honey; red wine vinegar; salt; virgin coconut oil

Steak & Spinach Salad with Sauteed Mushrooms, Grape Tomatoes & CornSteak & Spinach Salad with Sauteed Mushrooms, Grape Tomatoes & Corn — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 ears corn

3 cloves garlic

1 ½ small pkgs grape tomatoes

1.02 kg ribeye steak

0.341 kg white mushrooms

black pepper

Dijon mustard

extra virgin olive oil

honey

red wine vinegar

salt

virgin coconut oil

Instructions

Heat a skillet over medium-high heat.

Wash, dry, and quarter mushrooms. Peel and mince garlic.

Coat bottom of skillet with oil. Season steak generously with salt and pepper. Place in skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Return skillet to stove and reduce heat to medium. Add more oil, garlic, and mushrooms. Season with salt and pepper. Stirring occasionally, cook until mushrooms are golden, 3-4 minutes. Remove from heat and set aside to cool.

In a small bowl, prepare dressing by whisking together oil, vinegar, Dijon, honey, salt, and pepper.

Remove husks and silks from corn. Hold vertically in the middle of a large bowl and slice kernels off the cob.

Wash and dry spinach and tomatoes. Halve the tomatoes. Add both to bowl with corn.

Add mushrooms and toss salad.

Slice steak against the grain.

To serve, arrange salad on a plate, top with steak slices, and drizzle with dressing. Enjoy!

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