Sunday, May 23, 2010

Steak Spinach Salad with Trugs Dressing

This recipe isn't really a recipe, but a guide to making a delicious steak and spinach salad. You can mix and match ingredients as you see fit, add more or omit things, and in general just make it your own.

One of the products I use in this recipe is produced locally by Trugs Garden Goodies, based in Halfmoon Bay, BC. The owners produce some of the most delicious homemade, natural products I've tasted and I had the pleasure of meeting them a few weeks ago. Over the next week you're going to hear a little more about them as Jake and I have been tasting our way through the delicious samples they gifted us with, and I incorporate some of the products into my recipes.

Interested in trying the products out for yourself? Hop on over and place an order, because they ship anywhere in Canada.

We also served it with some of Trugs amazing garlic cheese bread that I picked up at the Sechelt Farmer's market, which as far as bread goes, is utter heaven. It took every ounce of restraint in me not to just stop the car and snarf down every last crumb of that delightfully garlicky, cheesy, delight. I'm told it's a best seller, and now I know exactly why.

Here's what you need:

a large container of baby spinach
1/2 red onion, thinly sliced
3 hard boiled eggs (I figured about 1/2 an egg per person)
small chunk of blue cheese (you won't use a lot, it's pretty strong)
3-4 pieces of bacon or turkey bacon, fried up and crumbled
a pint of cherry or grape tomatoes, sliced in half
1 1/2 pounds of good quality steak.
Salt free Montreal Steak spice (make sure it's salt free. The salt in the bacon and cheese makes this salad salty enough)
Trugs Specially for Spinach Salad dressing

If you choose the BBQ the steak, which would be delicious, season it up with the steak spice and throw it on the grill until it's cooked to how you like it. Let it rest before slicing thinly. I don't have a BBQ, so I sliced the meat thinly against the grain and sauteed it up in a pan with a little olive oil, using the spice to season it up. When it is just browned, remove to a plate and allow to cool.

In a large bowl, toss together the spinach, red onion, cherry tomatoes, bacon, and blue cheese. Divide between your plates, and top with a bit of egg (tossing the egg right in makes them fall apart). Add the cooled steak to each plate and pour dressing over top.


Serves about 3-4 people
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