Steak Sandwiches with Spinach and Strawberry Salad

Name: Steak Sandwiches with Spinach and Strawberry Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons soy sauce; 3 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 2 garlic cloves, minced; 1 pound boneless sirloin steak, trimmed; 1 loaf ciabatta bread; 1 tablespoon olive oil; 1 small red onion, thinly sliced; 4 cups baby spinach; ½ pint fresh strawberries, chopped; ¼ cup crumbled blue cheese; ¼ cup champagne dressing

Recipe GLPRd7c0d0f9a1c99e

American

Main Course

30 min

249 cal

Servings: 6

Stovetop

Grill

Juicy sirloin steak marinated in a savory soy and balsamic blend, grilled to perfection and served on crusty ciabatta bread alongside a warm spinach salad with sautéed onions, fresh strawberries, creamy blue cheese, and champagne dressing. A delicious combination of smoky, sweet, and tangy flavors that makes for an impressive lunch or dinner.

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Ingredients

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 tablespoon brown sugar

2 garlic cloves, minced

1 pound boneless sirloin steak, trimmed

1 loaf ciabatta bread

1 tablespoon olive oil

1 small red onion, thinly sliced

4 cups baby spinach

½ pint fresh strawberries, chopped

¼ cup crumbled blue cheese

¼ cup champagne dressing

Directions

In a shallow dish, whisk together the soy sauce, balsamic vinegar, brown sugar, and minced garlic until well combined.
Place the sirloin steak in the marinade and turn to coat completely on all sides. Cover and allow to rest at room temperature for 15 minutes, or refrigerate for up to 8 hours for deeper flavor.
Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4 to 5 minutes per side until it reaches an internal temperature of 145°F for medium-rare doneness. Transfer the cooked steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
While the steak rests, heat the olive oil in a large skillet over medium heat. Add the sliced red onion and cook, stirring frequently, until softened and beginning to caramelize, about 5 minutes.
Add the baby spinach to the skillet with the onions and cook, stirring gently, for about 1 minute until just wilted. Remove from heat.
Transfer the warm spinach mixture to a serving bowl. Stir in the chopped strawberries, crumbled blue cheese, and champagne dressing until evenly combined.
Slice the sirloin steak thinly against the grain. Cut the ciabatta loaf into 6 equal sections, then split each section horizontally to create 12 sandwich pieces.
Assemble the sandwiches by placing a portion of sliced steak on the bottom half of each ciabatta piece and topping with a generous spoonful of the warm spinach and strawberry salad. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

The sirloin steak, ciabatta, spinach, and strawberries are all readily available at any Charlotte grocer, making this accessible for a weeknight. At roughly $3.50 to $4.00 per serving, the cost is reasonable for steak sandwiches, though the blue cheese and champagne dressing do add up. The 30-minute window is honest for searing steak and assembling, but assumes confident knife skills and doesn't budget much buffer for resting the meat. This is a same-night dish that doesn't reheat well—the bread will soften and the salad will wilt—so plan to serve it fresh and immediately after cooking.