Beef with Potato and Spinach Salad

Description:

This Beef with Potato and Spinach Salad is a hearty, nutritious, and delicious dish that brings together tender slices of beef, roasted potatoes, and fresh spinach. The savory beef pairs perfectly with the crispy potatoes, and the vibrant spinach adds a burst of freshness to the meal. Tossed in a light vinaigrette or a creamy dressing, this salad can be served warm or chilled and makes for a satisfying main course or a side dish for any occasion.

Origin:

This dish is inspired by a blend of classic European flavors, combining the heartiness of beef and potatoes with the freshness of spinach. It’s a great way to enjoy a balanced meal with a mix of textures and flavors, making it a popular choice for both casual and elegant dining.

Ingredients:

For the salad:

• 1 lb (450g) beef steak (sirloin, flank, or rib-eye), thinly sliced against the grain
• 2 medium potatoes, peeled and cut into cubes
• 4 cups fresh spinach leaves, washed and dried
• 1 medium red onion, thinly sliced (optional)
• 1/2 cup cherry tomatoes, halved (optional)
• 1/4 cup crumbled feta cheese or goat cheese (optional)
• 1 tbsp olive oil (for cooking the beef)
• Salt and pepper, to taste

For the vinaigrette:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar (or red wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

Optional Ingredients:

• 1/4 cup olives, pitted and sliced (green or black)
• 1/4 cup roasted red peppers, sliced
• 1/4 cup toasted nuts (such as walnuts or pine nuts)

Instructions:

1. Prepare the potatoes:
   • Preheat your oven to 400°F (200°C).
   • Place the potato cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat.
   • Roast the potatoes in the oven for 25-30 minutes, flipping them halfway through, until they are golden and crispy on the outside and tender on the inside.
2. Cook the beef:
   • While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Season the beef slices with salt and pepper.
   • Once the pan is hot, add the beef and cook for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove the beef from the pan and set it aside to rest.
3. Prepare the vinaigrette:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.
4. Assemble the salad:
   • In a large salad bowl, combine the fresh spinach leaves, roasted potatoes, sliced red onion, cherry tomatoes, and any additional optional ingredients like olives or roasted red peppers.
   • Drizzle the vinaigrette over the salad and toss gently to coat.
5. Serve:
   • Slice the cooked beef thinly against the grain and place it on top of the salad.
   • Garnish with crumbled feta or goat cheese, if desired.
   • Serve the salad immediately, either warm or at room temperature.

Tips for Success:

• Tender beef: For the best texture, be sure to slice the beef thinly against the grain.
• Crispy potatoes: Don’t overcrowd the baking sheet when roasting the potatoes to ensure they become crispy.
• Balance flavors: Adjust the vinaigrette to your taste. You can add more honey for sweetness or more vinegar for tanginess depending on your preference.

Recommendations:

• Serve this salad with a side of crusty bread or a light soup for a complete meal.
• If you want to make the salad even more filling, add hard-boiled eggs or grilled chicken.

Nutrition (per serving, based on 4 servings):

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 15g
• Saturated fat: 4g
• Cholesterol: 60mg
• Fiber: 5g
• Sugar: 6g
• Sodium: 380mg

(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)