Last night was “clean out the fridge” night, and after a weekend of heavy eating (I’ll be blogging about that shortly), Ben and I were both ready for a little green in our diets. I whipped up this healthy and hearty steak salad in about 20 minutes. The fun came when Ben and I decided to add our own “flair” by using up stuff we found in the cheese drawer. What resulted was a delicious salad for each, and an emptier fridge.

Gal Foodie’s Steak Knife Salad
Makes 2 servings

1/2 of a 10oz bag of baby spinach
1 ripe avocado, peeled and sliced
1 tomato, quartered
1/4 onion, sliced
6 white mushrooms, sliced (would be delish with Baby Bellos, too!)
1/4 red pepper, sliced
1 Tbsp Olive Oil
Montreal Steak Seasoning
Worcestershire Sauce
1lb London Broil cut, about 1 inch thick (you’ll probably have leftovers, or you can beef up the recipe and make enough for 4)
Cheese of Preference – I chose Buffalo Mozzarella. Ben chose Mango Ginger Stilton from Sawyers Specialties. (decadent!)
Josie’s Balsamic Vinaigrette

Directions
1. Season steak with olive oil, Worcestershire sauce and Montreal Steak Seasoning. In a frying pan (I love to use my cast iron skillet) on high heat, sear steak on both sides (1-2 minutes per side) then reduce heat. Cook until done to your liking. We prefer ours medium rare.

2. While steak is cooking, or if not enough room, remove steak, and add peppers, onions and mushrooms to the pan. Cook 5-8 minutes, or until desired crispiness.

3. In 2 bowls, divide spinach. Slice the London broil thin and layer on top of the greens. Top the steak with grilled veggies. Add tomatoes, cheese, avocado and Josie’s Balsamic Vinaigrette.

Delish!

Josie’s Balsamic Vinaigrette
In equal amounts whisk olive oil together with balsamic and red wine vinegars. Add dashes of salt and pepper, oregano, basil, and 1/2 tsp Dijon mustard. Whisk until completely combined. Will keep in the fridge up to one week.