Spinach and Berry Salad with Grilled Steak #BerryWeek

A fresh mixture of baby spinach and romaine hearts tossed in poppyseed dressing, covered with assorted fresh berries and cheese and then topped with a wonderful steak grilled to a perfect medium rare.  The perfect summer meal.

We are celebrating Berries all week long with the Festive Foodies.........


The administrators of our Festive Foodies group asked us to join them for a week long celebration of Summer Berries.  The party started yesterday but I am just now joining in the fun.

Let's see what the others brought to the celebration today........

• Homemade Berry Vinegar by Palatable Pastime
• Naked Chocolate Cake with Mixed Berry Ginger Frosting by The Spiffy Cookie
• Raspberry Crostata by A Kitchen Hoor's Adventures
• Spinach and Berry Salad with Grilled Steak by A Day in the Life on the Farm

The Teen was spending the night at a friend's house and it was just Frank and I for dinner.  I pulled out a Porterhouse steak and seasoned it liberally with Montreal Steak Seasoning.  Once the steak was at room temperature, I handed it over to Frank and he took care of the grilling,.

We opened a bottle of wine and sipped on the deck while the steak cooked.  When the steak was a perfect med rare we set it aside to rest while I tossed together some romaine lettuce and spinach with store bought poppyseed dressing.  

I divided the dressed greens between two plates, added a mixture of raspberries, blackberries, blueberries, and strawberries.  Then I sprinkled some shredded colby jack cheese over all.  Then I sliced the steak and divided it between the salads.  We poured a second glass of wine and returned to the deck where we enjoyed dinner by the fire.

It was a perfect, relaxing meal and I"m happy to share it with you as my first recipe for Berry Week.  Tomorrow I am sharing a scrumptious grilled chicken breast covered with a wonderful blackberry glaze.  Please stop by.......

#salad, #maincoursesalads, #steak, #spinach, #romaine, #berries, #cheese,

Entrees, Beef, Salad

American

Yield: 2 servings

Author: Wendy Klik

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Spinach and Berry Salad with Grilled Steak

A fresh mixture of baby spinach and romaine hearts tossed in poppyseed dressing, covered with assorted fresh berries and cheese and then topped with a wonderful steak grilled to a perfect medium rare. The perfect summer meal.

Prep time: 35 MCook time: 10 MTotal time: 45 M

Ingredients:

• 1 Porterhouse Steak
• Montreal Steak Seasoning, to taste
• 2 large handfuls of baby spinach leaves
• 1 head heart of romaine, chopped 
• Poppyseed dressing, to taste
• 5 Strawberries, hulled and sliced
• 6 Blackberries
• 1/2 c. raspberries
• 1/2 c. blueberries
• 1/2 c. shredded Colby Jack Cheese

Instructions:

1. Season the steak with the Montreal seasoning and let rest on the counter for 30 minutes.  Light a grill to high heat.  When hot, place the steak directly over the flames and cook for 5 minutes.  Flip the steak over and cook for another 4 minutes, until an internal temp of 130* is reached.  Remove from grill to a cutting board, tent with foil and let rest for a few minutes.
2. Place the spinach and lettuce in a large bowl and toss with desired amount of dressing.  Divide salad between two plates.  Sprinkle half of the strawberries over each salad.  Add three blackberries to each, then sprinkle each with half of the blueberries and raspberries.  Sprinkle 1/4 c. cheese over each salad and set aside.
3. Cut the steak into slices dividing the strip side and filet side equally and place on top of the salad.  Serve, passing additional dressing if desired. 

Calories
894.29

Fat (grams)
55.24

Sat. Fat (grams)
22.49

Carbs (grams)
33.49

Fiber (grams)
14.05

Net carbs
19.44

Sugar (grams)
16.51

Protein (grams)
68.38

Sodium (milligrams)
790.09

Cholesterol (grams)
203.18

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