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Steak & Roasted Potatoes Spinach Salad
Beautiful filet mignons pair with a crisp spinach salad with tomatoes and red potatoes.
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Course
Main Course
Servings
4
people
Ingredients
1x
2x
3x
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
Instructions
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.
Keywords
Beef, Entertaining, Entrees, Picnic & Patio, Protein, Seasonal, Spinach