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Ingredientes
- 4 x Steaks, rib-eye, - (6 ounce ea)
- 1 c. Mesa Steak Sauce see * Note Salt to taste Freshly-grnd black pepper to taste
- 1 x Vidalia onion sliced 1/2"-thick slices
- 4 x Plum tomotoes sliced in half Extra virgin olive oil
- 8 c. Baby spinach washed
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Extra virgin olive oil
- 2 x Poblano pepers roasted, peeled, and seeded
- 1/4 c. Minced red onion
- 3 Tbsp. Fresh lime juice
- 3/4 c. Extra virgin olive oil
- 1/2 c. Spinach leaves
- 1 tsp Honey Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place steaks in a shallow baking dish and cover with the Mesa Steak Sauce, let marinate for 2 hrs, turning once.
- Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 min on each side for medium-rare doneness. Remove and let rest.
- Brush onion slices and tomatoes with extra virgin olive oil and season with salt and pepper to taste. Grill on both sides till just cooked through.
- Place spinach in a large bowl and toss with balsamic vinegar, extra virgin olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or possibly platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
- Combine poblanos, onion and lime juice in a blender and blend till smooth. While the blender is running, add in the oil slowly till emulsified. Add in the spinach and blend till smoooth. Add in the honey and season to taste with salt and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 464 | |
| Calories from Fat 420 | 91% |
| Total Fat 47.5g | 59% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 376mg | 11% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.69g | 4% |
| Protein 2.06g | 3% |
