Steak & Wilted Spinach Salad

Steak & Wilted Spinach Salad

Steak & Wilted Spinach Salad is similar to a bacon and wilted spinach salad we used to enjoy at a restaurant. The steak strips and quartered potatoes make this a dinner salad. Our Garlic Rapture Seasoning with garlic, onion and other spices adds all the flavor the steak needs. The apple cider vinegar and honey dressing has a sweet and tangy flavor. Tossed with the spinach and tomatoes, the result will make your guests ask for the recipe.

Serves: 4

Ingredients:
1 Pound Small Red-Skin Potatoes
3 Strips Bacon
1 Small Red Onion, Chopped
1 Pound Boneless Sirloin or Rib Eye Steak, cut into thin strips
2 Tablespoons Garlic Rapture
½ Teaspoon Sea Salt, plus extra to cook potatoes
5 Tablespoons Apple Cider Vinegar
5 Tablespoons Honey
½ Teaspoon Cornstarch and ½ Teaspoon Cold Water Mixed Together
1 5 oz or 6 oz Bag Baby Spinach
1 Cup Grape Tomatoes, cut in half

Directions:
Place potatoes in a medium sauce pan and cover with cold water. Add ½ teaspoon salt. Bring to a boil and simmer for 15 to 20 minutes or until tender.

While potatoes are cooking, place bacon in a medium non-stick pan. Cook over medium heat until crisp. Transfer bacon to a plate and place on a paper towel. Add chopped onion to the pan with bacon drippings. Cook for 3 minutes. Add the sliced steak, Garlic Rapture and the ½ teaspoon salt. Cook about 2 to 3 minutes until no longer pink. Transfer steak and onions to a plate. Cover to keep warm.

Add the apple cider vinegar and honey to the pan. Cook over medium heat for 2 minutes. Give the cornstarch mixture a stir and add to the pan. Cook for another 30 seconds and remove from the heat.

Drain the potatoes. Run under cold water to cool down. Quarter them and place in a bowl. Crumble the bacon strips and add to the bowl along with the steak & onion mixture. Add the baby spinach, warm honey & vinegar dressing. Top with the halved tomatoes and toss gently. Serve immediately and enjoy.