May 7, 2022
Skirt Steak with Balsamic Artichoke, Red Onion, and Spinach Salad
Bright, tangy, earthy, and a bit sweet, this delicious and easy warm vegetable salad pairs well with a quickly broiled steak.
Servings: 2
Calories: 542kcal
Ingredients
Steak
- 1 pound skirt steak
- Salt and pepper to taste
Salad
- 1 teaspoon avocado oil or olive oil
- 1/2 red onion sliced, or 1 small onion
- 1/2 teaspoon salt
- 2 cloves of garlic minced
- 3 tablespoons balsamic vinegar
- 4 cups baby spinach
- 8 ounces marinated artichoke hearts drained
- red pepper flakes optional, omit for nightshade-free
Instructions
- Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on the prepared sheet and sprinkle with salt and pepper to taste. Broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.
- While steaks cook, prepare the salad. Heat the oil in a large nonstick pan over medium-high heat. Add the onion and salt and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the balsamic and cook until little to no liquid remains. Then add the artichoke hearts and spinach, stirring and turning to wilt the spinach lightly. Serve along with the steak, sprinkled with red pepper flakes, if desired.
Notes
Protein:Energy Ratio: 1.27
Nutrition Facts
Skirt Steak with Balsamic Artichoke, Red Onion, and Spinach Salad
Amount per Serving
Calories
542
% Daily Value*
Fat
30
g
46
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
143
mg
48
%
Sodium
1216
mg
53
%
Potassium
1076
mg
31
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
52
g
104
%
Vitamin A
6779
IU
136
%
Vitamin C
44
mg
53
%
Calcium
114
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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