Anyone read Cooking Light? Well Chad recently ordered this magazine for us...maybe he was trying to tell me something? Anyways, I saw this recipe in the latest edition and gave it a try the other night. I will definitely be making this one again.
Grilled Balsamic Skirt Steak with Sauteed Baby Spinach and Tomato-Vidalia Blue Cheese Salad
1/3 cup balsamic vinegar
2 Tbs Worcestershire Sauce
2 tsp dark brown sugar
2 Tbs minced garlic
1 pound skirt steak, trim the fat off and cut into 4 pieces
10 oz. package of fresh baby spinach
2 pints of grape tomatoes
blue cheese crumbles
1 Vidalia onion
White wine vinegar
Got all the ingredients? Alright good, lets get cooking!
1. Combine the balsamic vinegar, Worcestershire sauce, brown sugar, and 1 Tbs of minced garlic in a large ziplock bag. Add the steak and marinate at room temperature for 25 minutes.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of the steak with salt and pepper. Once pan is hot, cook steaks 3 minutes on each side or until desired doneness. Remove steak from pan and cover with foil. Allow the steak to set for 5 minutes before slicing.
3. For the Tomato-Vidalia Blue cheese salad start by combining 1 tablespoon of extra-virgin olive oil, 1 1/4 teaspoon of white wine vinegar, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of pepper. Toss with 2 1/2 cups of grape tomatoes cut in half and 1/3 cup of diced Vidalia onion. Sprinkle with 3 tablespoons of crumbled blue cheese.
4. For the sauteed spinach, start by melting 2 teaspoons of butter in a large skillet over medium heat. Add 2 tablespoons of minced garlic, cook 1 minute. Sprinkle with a little salt and pepper. Gradually add 10 oz. of fresh baby spinach. Cook for 1 minutes or until spinach is wilted, tossing frequently.