I think mimosas are a must-have for brunch! Next time, switch up your mimosa and use fresh pineapple juice instead of orange juice.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 (2 pound) flat iron steak
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- ½ cup Italian salad dressing
- 3 large red bell peppers, cut into 1/2 inch strips
- 2 portobello mushrooms, sliced
- ½ cup red wine
- 4 cups baby spinach leaves
- ½ cup crumbled blue cheese
Instructions
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Season flat iron steak on both sides with salt and pepper. Cook to the desired degree of doneness on the preheated grill, about 5 minutes per side for medium-rare. Let steak rest in a warm area.
- Heat olive oil in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 4 minutes. Pour in Italian salad dressing; bring to a boil, then stir in red peppers and mushrooms. Reduce heat to medium and cook until peppers are tender, about 5 minutes. Remove vegetables from the skillet with a slotted spoon; set aside.
- Increase heat to medium-high and add red wine to the skillet. Simmer salad dressing and wine until reduced to a syrupy sauce, about 5 minutes.
- Meanwhile, divide spinach leaves onto serving plates. Thinly slice steak across the grain. Spoon warm, cooked vegetable mixture over spinach leaves, then place sliced steak on top. Spoon on reduced red wine sauce and sprinkle with blue cheese.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 10 g |
| Sodium | 601 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was most delicious and very easy to make. Made it according to the receipe and it was a crowd pleaser.
I bought a flat iron steak on a whim because it was discounted and I needed something for dinner. I just happened to have a red onion, mushrooms and banana peppers but no red wine. I gave it a go anyway! I used Greek vinaigrette, and feta instead of blue cheese and Italian. After simmering my veggies in my dressing I plated the whole mess up. 100% will make again!
Good
This as a wonderful recipe. My family and friends loved it. I added a few vegetables such as roasted butternut squash. The only problem I had was that the oil and wine separated. Other than that it was great. It may be because I used homemade Italian dressing. I will definitely make this again
Yum! My new favorite salad. I overlooked the dressing so made my own but the salad was wonderful.
This is delicious. Left veggies in when added wine. They were extra good
I used filet mignon tips for a very tender steak and it was worth it. I don’t have a grill, so I pan seared the filet ends in butter, and used the same pan to cook the peppers, onion and mushrooms. These delicious ingredients on a bed of baby spinach is my idea of heaven.
Great dinner on a hot evening. Tasted really awesome. I didn’t have mushrooms but added thinly sliced zucchini. I doubled the sauce. Served over spinach. Yum Yum!!
This is a basic and good recipe. I made my own dressing which defined the success. ( I used a recently acquired cucumber dressing made in a food processor.)
Already reviewed the dish with 5 stars. I’ve made it one time. I was informed by my family I would be making it again and again. It’s nice when everyone is enthusiastic about a menu. There is no problem getting everyone to the table without any electronic devices.
I made it as noted in recipe and it was delicious! So much flavor and made great makings for tacos the next day!
Loved it!
This was an excellent salad! I used a 50/50 Spring Mix/Spinach blend rather than all spinach. The sautéed vegetables were perfectly done and the red wine dressing was delicious. I loved the grilled flatiron steak. I hadn’t had that kind of steak before and the butcher at our local store cut two steaks special for me. I loved the bleu cheese crumbled on top, but my hubby doesn’t like bleu cheese, so we skipped that on his portion. He loved it as well. I will definitely make again!
This is good, a very healthy and tasty food. I didn’t reduce the sauce, did not have to. Spices I changed to taste but overall nicely done
This was good next time I wouldn’t use flat iron steak. I added pine nuts to the veggies heated the spinach in lemon flavored olive oil. Gave it a nice light taste
I used tenderlon. THe whole plate was excellent.
It turned out great! I substituted the blue cheese with feta and added a bit more dressing when cooking down the sauce.
I made this dish and it was tasty and just what I expected.
Outstanding! Easy and delicious.
Wonderful way to stretch just a pound of steak. The warms vegetables were not something I’d have considered on my own, but my husband and I loved it. He’d have eaten the whole steak otherwise, so this definitely created an economical meal. For those who thought it lacking in flavor, you must use good quality wine, oil and dressing. I used a great Cabernet Savignon, made my own dressing with good EVOO. I do make my own seasonings using recipes from this site, too. Salt and pepper would never be enough seasoning for us on steak so I used a Montreal seasoning that I rubbed, let sit for about 30 mi, then added about 1/2 t smoked olive wood EVOO that I rubbed on each side and let rest another 30 min. I used the same EVOO with the vegetables. I suspect it made a lot of difference in depth of flavor. While these ingredients may cost more, I had plenty of steak salad to serve 4 and it certainly was flavorful. Like others suggested I did make extra sauce.
Will not make this again without major changes. Had very little flavor.