Spinach and Steak Salad

    50 minutes

    Spinach is topped with capsicums, mushrooms and steak in this recipe. You can cook the steak under the grill or in a frypan instead of the BBQ.

    48 people made this

    Serves: 6 

    • 1 kg good steak e.g. rump, fillet, sirloin
    • salt and ground black pepper to taste
    • 2 tablespoons olive oil
    • 1 large red onion, thinly sliced
    • 1/2 cup (125ml) Italian salad dressing or dressing of your choice
    • 3 large red capsicums, cut into 1 cm inch strips
    • 2 portobello mushrooms, sliced
    • 1/2 cup (125ml) red wine
    • 4 handfuls baby spinach leaves
    • 60g crumbled blue cheese (or to taste)

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the barbecue to medium-high heat; lightly oil the plate.
    2. Season the steak on both sides with salt and pepper. Cook about 5 minutes per side for medium-rare or to your liking. Let it rest in a warm area while proceeding with the recipe.
    3. Heat olive oil in a large frypan over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing and bring to a boil, then stir in the red capsicums and mushrooms. Reduce heat to medium and cook until the capsicums are tender, about 5 minutes.
    4. Remove the vegetables from the frypan with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
    5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the steak. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce and finally sprinkle with blue cheese.

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    Reviews in English (54)


    Wow, I was looking for a way to use my chicken and spinach, and found this recipe, and I thought if I marinated my chicken in italian dressing, that would work instead of the steak. But, as I prepared my sauce, I realized I had no mushrooms or bell pepper. I decided to give it a go anyway, and oh my word, just the red onion (and 3 small cloves garlic) in the sauce, and it was incredible! The wine and the sweetness of the red onion when it cooked down worked so well together. I used fresh asiago and a little fresh tomato between the chicken and spinach (which I didn't wilt since the dressing was still simmering when I poured it on the spinach), then topped it with some green onion...It was so easy and looked beautiful, and tasted phenominal! I can't wait to do it right with steak and blue cheese! What a perfect recipe!  -  29 Jun 2008  (Review from Allrecipes USA and Canada)


    Great. I made this for lunch for my husband and he really enjoyed it. We both felt like it was asking for chopped walnuts, so I added some later. I used my favorite Safeway-brand Tuscan Basil salad dressing, which turned out awesome with the wine (Cab Sauv). The success of this recipe is going to depend a lot on what kind of dressing you use - so make sure it's one you love. Thanks for the recipe!  -  13 Oct 2008  (Review from Allrecipes USA and Canada)


    Ohhh so delicious....my first time making flat iron steak and it was a success. Even my family really liked this. OK....so I made a little deviation from the recipe....I grilled my peppers, red onion, and portabello mushrooms, and reduced the dressing and wine mixture seperately. I used a little evoo, salt and pepper on the meat and grilled. Plated the salad, added the sliced grilled veggies, topped with the steak, crumbled blue cheese and the dressing....and a few crutons. What a meal! The steak was tender and juicy, and it was just all around a satisfying dinner....will definately make again!  -  01 Jun 2008  (Review from Allrecipes USA and Canada)