Dinner

Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad is for Dinner.

Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad takes 25 minutes to prepare.

Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad takes 15 minutes to cook.

Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad makes 4 servings.

The ingredients for Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad are:

For the Grilled Basalmic Skirt Steak:

1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
Cooking spray
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper

For the Saut?ed Baby Spinach:

2 teaspoons butter
3 thinly sliced garlic cloves
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (10-ounce) package fresh baby spinach

For the Tomato-Vidalia-Blue Cheese Salad:

1 tablespoon extra-virgin olive oil,
1.25 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2.5 cups halved grape tomatoes
1/3 cup diced Vidalia onion
3 tablespoons crumbled blue cheese

Here is how you make Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad:

Makes 4 Servings.1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak frombag; discard marinade.2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray; Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.For the Saut?ed Baby Spinach:Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.For the Tomato-Vidalia-Blue Cheese Salad:Combine 1 tablespoon extra-virgin olive oil, 1.25 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2.5 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.Number of Servings: 4Recipe submitted by SparkPeople user GEEKSTORM.

The nutritional information for Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 376.7

• Total Fat: 18.4 g
• Cholesterol: 9.8 mg
• Sodium: 510.5 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 33.0 g
• Protein: 3.9 g