Servings: 4 | Cook: 20 mins
Nutritional information: (average serve)
- Calories: 342
- Protein: 29g
- Carbs: 11g
- Fat total: 19g Saturated fat: 6g
500g sirloin or cube steak
½ teaspoon salt
½ teaspoon ground pepper, divided
3 tablespoons extra-virgin olive oil, divided
60g sliced provolone cheese
1 medium red onion, thinly sliced
1 ½ teaspoons Worcestershire sauce
½ teaspoon Dijon mustard
¼ teaspoon dried oregano
1 small clove garlic, grated
300g baby spinach
½ cup sliced jarred roasted red peppers, rinsed and patted dry
Pat steak dry and season both sides with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large fry-pan over medium-high heat. Add the steak and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 52°C for medium-rare, 4 to 5 minutes per side. Transfer to a cutting board, top with cheese and let rest for 5 minutes before slicing against the grain.
Meanwhile, add onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.
Whisk vinegar, Worcestershire, mustard, oregano, garlic and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil and any steak drippings. Add spinach and peppers and toss to coat. Serve the salad topped with the onions and steak.