Kansas City Steak & Spinach Salad

This Kansas City Steak and Spinach Salad offers a perfect balance of savory and fresh flavors. The star is boneless beef steak, marinated in a zesty mix of soy sauce, red wine vinegar, garlic, and pepper, then broiled to tender perfection. Sliced thinly against the grain, the meat is tossed with crisp fresh spinach, earthy sliced mushrooms, and bright orange segments. The dish is finished with a light, herb-infused vinaigrette that ties all the textures together.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 385

Description

This Kansas City Steak and Spinach Salad offers a perfect balance of savory and fresh flavors. The star is boneless beef steak, marinated in a zesty mix of soy sauce, red wine vinegar, garlic, and pepper, then broiled to tender perfection. Sliced thinly against the grain, the meat is tossed with crisp fresh spinach, earthy sliced mushrooms, and bright orange segments. The dish is finished with a light, herb-infused vinaigrette that ties all the textures together.

Ingredients

3/4 pound Boneless tender beef steak
3 tablespoons Kikkoman Lite Soy Sauce, divided
3 tablespoons Red wine vinegar, divided
1 clove Garlic, pressed
1/4 teaspoon Black pepper
1/4 cup Vegetable oil
1/4 teaspoon Oregano, crumbled
1 pound Fresh spinach, washed and torn into bite-size pieces
6 ounces Fresh mushrooms, sliced
3 whole Oranges, peeled and sectioned

Directions

1
Place the steak in a large plastic bag. Add 2 tablespoons of the soy sauce, 1 tablespoon of the vinegar, the pressed garlic, and black pepper.
2
Press the air out of the bag and seal it securely. Turn the bag over several times to ensure the steak is evenly coated with the marinade.
3
Let the steak marinate for 30 minutes, turning the bag over once halfway through.
4
Meanwhile, in a small bowl, combine the remaining 1 tablespoon of soy sauce, the remaining 2 tablespoons of vinegar, the vegetable oil, and the crumbled oregano. Set the dressing aside.
5
Preheat the broiler. Remove the steak from the bag, discarding the marinade. Place the steak on a broiler pan.
6
Broil the steak for 4 minutes on each side for rare, or until cooked to your desired doneness.
7
Transfer the steak to a cutting board and let it rest for a few minutes. Slice the steak thinly across the grain.
8
In a large serving bowl, combine the fresh spinach, sliced mushrooms, and orange sections.
9
Add the sliced steak to the bowl. Pour the prepared soy sauce vinaigrette over the salad.
10
Toss everything gently to combine and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385kcal

% Daily Value *
Total Fat 22.5g35%
Saturated Fat 6.5g33%
Cholesterol 75mg25%
Sodium 210mg9%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 9g
Protein 28g57%

* 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, use a cut of steak that is about 3/4 inch thick, such as a top sirloin or tenderloin, to ensure it cooks evenly under the broiler.

You can substitute regular soy sauce for the lite version if preferred, but be mindful of the increased sodium content.

If oranges are out of season or not to your taste, you can substitute them with segments of grapefruit or mandarin oranges for a different citrus profile.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The spinach salad is best enjoyed fresh, but any remaining greens can be stored separately for up to 2 days.

For a heartier meal, consider adding toasted nuts or seeds, such as walnuts or pumpkin seeds, to the salad before tossing.

Keywords: steak salad, spinach salad, beef recipe, broiled steak, orange salad, mushroom salad, soy marinade, healthy dinner, high protein, quick meal, garlic steak, vinegrette dressing, kansas city style, warm salad, fresh spinach

Read it online: https://www.chefs-mate.com/recipe/kansas-city-steak-spinach-salad-2/