Kansas City Steak & Spinach Salad
Description
This vibrant Kansas City Steak & Spinach Salad combines tender, broiled beef strips with a bright, tangy dressing. The dish balances the richness of the meat with the freshness of raw spinach, earthy mushrooms, and sweet orange sections. Marinating the steak in soy sauce and garlic infuses it with savory depth before a quick broil ensures it stays juicy. The vinaigrette, made with red wine vinegar and oregano, ties the fresh ingredients together perfectly. It is a satisfying main course that feels light yet hearty, making it ideal for warm-weather dinners or a quick weeknight meal. The combination of textures from the crisp greens, tender steak, and juicy citrus creates a complex and delicious eating experience.Ingredients
Directions
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Combine soy sauce, red wine vinegar, pressed garlic, and black pepper in a large plastic bag.
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Place the boneless beef steak in the bag with the marinade. Press air out of the bag and close securely.
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Turn the bag over several times to coat both sides of the steak evenly. Marinate for 30 minutes, turning the bag over once halfway through.
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Meanwhile, combine the remaining soy sauce, remaining vinegar, vegetable oil, and oregano in a small bowl to make the dressing. Set aside.
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Preheat the broiler. Remove steak from the marinade and discard the liquid.
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Broil the steak for 4 minutes on each side for rare, or until desired doneness is reached.
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Remove steak from the broiler and let it rest briefly. Cut the steak across the grain into thin slices.
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In a large serving bowl, combine the torn spinach, sliced mushrooms, and orange sections.
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Add the sliced steak to the bowl with the vegetables.
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Whisk the soy sauce dressing mixture until emulsified. Pour over the spinach and steak mixture.
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Toss gently to combine and coat all ingredients evenly. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230.7kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.7g29%
- Cholesterol 69.8mg24%
- Sodium 61.3mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the spinach is thoroughly dried after washing to prevent the dressing from becoming watery.
You can substitute the boneless beef steak with flank steak or sirloin if available, ensuring the thickness is approximately 3/4 inch for even cooking.
If you prefer a milder flavor, reduce the amount of soy sauce in the marinade and use a regular red wine vinegar instead of a stronger variety.
Leftover steak can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh.
Adjust the broiling time based on the thickness of your steak and your preferred level of doneness. Rare takes about 4 minutes per side, while medium may require 5-6 minutes per side.
