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Seared Steak and Spinach Salad with Soy Lime Dressing

Seared Steak and Spinach Salad with Soy Lime Dressing prepared dish

This hearty salad combines tender slices of seared steak with baby spinach, sautéed red onion, fresh cilantro, and crunchy peanuts. A warm soy-lime dressing ties everything together for a bold, savory dinner with bright citrus flavor.

This recipe is dinner, scaled for 4 servings, with 15 min prep and 12 min cook.

Prep: 15 min · Cook: 12 min · Total: 27 min · Serves: 4

Quick cooking notes

  • Core ingredients include baby spinach, flank steak, olive oil, red onion.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 170 g baby spinach (washed and dried)
  • 500 g flank steak
  • 4 tbsp olive oil
  • 1 medium red onion (thinly sliced)
  • 3 cloves garlic cloves (minced)
  • 3 tbsp fresh lime juice
  • 3 tbsp soy sauce
  • 1 tbsp light brown sugar
  • 0.5 cup fresh cilantro (roughly chopped)
  • 0.33 cup unsalted peanuts (coarsely chopped)

Instructions

  1. Place the spinach in a large serving bowl and set it aside.
  2. In a small bowl, whisk together 2 tablespoons of the olive oil, the garlic, lime juice, soy sauce, and brown sugar until the sugar dissolves.
  3. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat, then add the red onion and sauté for 2 to 3 minutes until just softened.
  4. Transfer the hot onion to the bowl with the spinach so the leaves begin to soften slightly.
  5. Rub the steak with the remaining 1 tablespoon of olive oil, then sear it in the hot skillet for about 3 to 4 minutes per side for medium-rare, or until cooked to your preferred doneness.
  6. Transfer the steak to a cutting board and let it rest for 5 minutes.
  7. Reduce the heat to medium, pour the soy-lime mixture into the skillet, and stir for 1 to 2 minutes to deglaze the pan and warm the dressing.
  8. Slice the steak thinly against the grain.
  9. Arrange the sliced steak over the spinach and onions, then drizzle the warm dressing over the salad.
  10. Sprinkle the cilantro and chopped peanuts on top, then serve immediately.

Nutrition (per serving)

  • Calories: 510
  • Protein: 34 g
  • Fat: 35 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 822 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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