Credit: Quentin Bacon

Recipe Summary test

40 mins
40 mins
Makes 4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat grill.

  • Wash and dry spinach. Place the leaves in a large salad bowl; set aside.

  • Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.

  • Heat 1 tablespoon olive oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, sauté onion, stirring constantly, for 3 minutes. Transfer onion to bowl with spinach. Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.

  • Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm.

  • Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens. Drizzle with sauce, and garnish with a cilantro sprig. Sprinkle with peanuts (if desired). Serve immediately.

Nutrition Facts

260 calories; fat 19g; saturated fat 3g; mono fat 12g; poly fat 2g; protein 12g; carbohydrates 12g; fiber 4g; cholesterol 25mg; iron 3mg; sodium 248mg; calcium 57mg.