Ingredients
- 2 tablespoon balsamic vinegar
- 3 tablespoon olive oil
- 2 tablespoon beefsteak tomatoes, thinly sliced crosswise
- 1 tablespoon sweet onion, such as vidalia, one half thinly sliced, other half chopped
- 3 tablespoon all-purpose flour
- 2 cup whole milk
- 2 cup packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon ground nutmeg
- 4 teaspoon flat-iron steaks (4 to 6 ounces each)
Preparation
Baking Directions:
Prep time: 30 minutes/ Total time: 30 minutes1. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper.
Place tomato and onion slices on a platter, and drizzle with vinaigrette.
Set aside.
2.In a medium saucepan, heat remaining tablespoon oil over medium.
Add chopped onion.
Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
3.Add flour to pan; cook, stirring, 30 seconds.
Gradually whisk in milk.
Stir in spinach and nutmeg; season with salt and pepper.
Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes.
Cover, and set aside.
4.Heat a large skillet over medium-high.
Season steaks with salt and pepper.
Cook until browned and medium-rare, 3 to 4 minutes per side.
Serve steaks with tomato salad and creamy spinach.
Nutritional information: Per serving: 499 cal; 28.7 g fat (8.8 g sat fat); 38.7 g protein; 24.1 g carb; 6 g fiber
