steak with spinach salad
There’s not much to say about the steak, other than I rubbed some pre-made steak seasoning on it (a low-sodium version) and BBQ’d. Oh wait, there is one other thing. I really want a meat thermometer. HINT HINT ANYONE WHO IS READING THIS FOR WHOM I COOK DINNER FOR EVERY NIGHT HINT HINT.
This is the spinach salad recipe I usually follow, I no longer remember where I got it – perhaps I’ve cobbled it together from a few different ones:
- Bag of pre-washed spinach
- 3 or 4 hard boiled eggs
- 4 or 5 sliced mushrooms
- Almond slivers
- Two or three strips of bacon, chopped and cooked – obvs.
Dressing
- One tablespoon olive oil
- One garlic clove, smashed
- 1/3 cup white wine vinegar
- 1/3 cup Dijon mustard
- Minced shallot (an onion will do if you don’t have shallots handy).
I always whip up my dressings with my Braun handheld – this dressing can go back in the fridge or you can warm it up right before serving, which is nice in the fall or winter. I have on occasion omitted the bacon entirely (when I forget to buy it). When I do, I have added a small plop of bacon grease in the dressing – sounds gross but it’s not. It’s best if you are going with the warm dressing for this, as it needs to get melty.
I guess you could call this our low-carb dinner, not that we’re trying for that (if it’s not low-carb, don’t yell at me, I don’t know, I’m just making conversation).
