Pump up your next spinach salad with the hearty flavors of black olives, garlic, perfectly grilled steak and shredded Romano cheese.
What You Need
Original recipe yields 4 servings
1 beef sirloin steak (1 lb.), 1/2 inch thick
1 bag (10 oz.) spinach leaves, torn into bite-size pieces
1 large tomato, cut into wedges
1/2 cup pitted black olives
1 clove garlic, minced
1/4 cup olive oil
1/2 cup POLLY-O Shredded Romano Cheese
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Let's Make It
Preheat grill to medium-high heat. Grill steak 7 to 8 min. on each side or until cooked to medium doneness (160°F). Remove steak from grill; set aside.
Toss spinach with tomatoes, olives and garlic in large bowl. Add oil; mix lightly. Spoon onto large serving platter.
Cut steak across the grain into thin slices. Arrange over spinach mixture; sprinkle with cheese.
Serve with a whole grain roll.
Substitute 1 red bell pepper, cut into strips, for the tomato wedges.
Variation - Chicken and Spinach Romano Cheese Salad
Prepare as directed, substituting boneless skinless chicken breasts for the sirloin steak.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.