Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

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


Step 1

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.

Step 2

Meanwhile, add onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.

Step 3

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.