Roasted potatoes spinach salad

Steak & Roasted Potatoes Spinach Salad Recipe

Beautiful filet mignons pair with a crisp spinach salad with tomatoes and red potatoes.



  • Fresh Express Spinach
  • 1/4 cup yellow pear tomatoes
  • 1 pound red potatoes, halved
  • 4 filet mignons (4-5 ounces each)
  • 1 Tablespoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 Tablespoon extra virgin olive oil


  • Preheat oven to 400 degrees.
  • On a baking sheet, spread out the potatoes. Sprinkle garlic, rosemary and 1/2 tsp kosher salt on top and drizzle 1 Tbsp extra virgin olive oil on top.
  • Toss and then bake approximately 20 minutes until fully cooked. They should be fork tender when done.
  • Prepare grill or heat broiler.
  • Sprinkle each steak with 1/8 tsp kosher salt and 1/8 tsp pepper.
  • Grill over high heat, turning once. Cook until desired doneness (at least 145 degrees F).
  • Place greens and tomatoes into a large salad bowl, drizzle dressing and toss.
  • Divide salad onto 4 salad serving plates. Top the salad with potatoes and thinly sliced steaks.

Dressing Ingredients:

  • 1/2 cup low fat balsamic vinaigrette
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