A complete meal – perfect for lunch or dinner!
10 oz. spinach, trimmed, washed and dried, about 6 cups
1/2 red bell pepper, cut into thin strips
3 Tbsp. olive oil, divided
1/2 lb. boneless top sirloin steak, trimmed of fat, thinly sliced
2 Vidalia Onions, sliced
3 Tbsp. balsamic vinegar
2 Tbsp. water
1 tsp. each: honey, Dijon mustard and
grated fresh ginger
Salt and pepper, to taste
Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates; set aside. In large skillet, heat 1 Tbsp. oil over medium-high heat. Sauté steak quickly until medium rare; remove from pan. Add remaining oil and sauté Vidalia Onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil; quickly stir in meat. Spoon over spinach. Serve immediately.
Courtesy of Vidalia Onion Committee