Spinach Steak Salad with Mango Peach Salsa

Yield:
2 servings

Earlier this week I wrote about a recipe for Chicken Gribenes N Waffles Cupcakes. It was a recipe I had researched. Considered. Carefully planned. And it came out…ok. Not quite as mind blowing as I had hoped. But fun to execute and I remain proud all the same. I mean, who else can say they made a delicious pareve cupcake topped with fried chicken skin!?

I had planned to make grilled chicken breasts with a farmers market-fresh peach salsa for dinner this past Monday evening. I picked up all the ingredients I would need for the fruity salsa. My daughter kept me company at the counter while I carefully diced and mixed. It’s such a great feeling when you feel like your meals are well-planned, healthful and then actually executed, right!?

And then my husband, who was bringing home the chicken breasts, got held up at work. What to do with the my salsa!?

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Looking in the fridge I spotted some fresh spinach, and a small piece of steak leftover from dinner the previous evening. Hmmm….could these things go together? The answer was a resounding yes.

I added some fresh corn, cucumber, slivered almonds and a drizzle of balsamic vinegar and olive oil. Wow- what a winning recipe! My husband and I devoured the leftovers-inspired salad. Who cares if my big plans for grilled chicken breasts with mango peach salsa didn’t work out – the salad that emerged is even better. It was a great reminder to myself that sometimes the best things happen when you don’t plan, both in and out of the kitchen.

I hope you enjoy this hearty salad recipe, and I wish you happy improvising!

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Spinach Steak Salad with Mango Peach Salsa

Ingredients

For mango peach salsa:

1 mango, diced

2 small-medium sized peaches, diced

1 cup chopped tomatoes

½ red bell pepper, diced

¼ cup finely diced red onion

2 Tbsp finely diced jalapeno

1 Tbsp olive oil

Juice from ½ lemon

Salt and pepper

 

For grilled steak:

1 pound skirt steak

1 Tbsp olive oil

Salt and pepper

 

1 bag washed spinach

½ English cucumber, diced

1 cup fresh corn

¼ cup slivered almonds

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper

Directions

Heat grill pan on medium-high heat.

Pat steak dry and season liberally with salt and pepper. Add olive oil and rub each side. Oil grill pan and grill steak turning once, 4-6 minutes for medium-rare.

When steak is done, remove from pan and transfer to a cutting board. Let sit loosely covered with foil another 5 minutes.

Meanwhile, assemble the salad and mango salsa.

For the mango peach salsa: in a small bowl combine mango, peach, tomatoes, bell pepper, red onion and jalapeno. Season with salt and pepper and squeeze half a lemon on top. Add 1 Tbsp of olive oil and mix.

For the salad: place spinach leaves on a large plate. Add chopped cucumber, corn and almonds. Top with around 1 cup of mango peach salsa.

After the steak has rested for 5 minutes, slice the steak diagonally across the grain. Place steak on top of salad.

Drizzle with olive oil and balsamic vinegar.

Posted on August 7, 2013

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