Steak and spinach salad

Beef Tenderloin Steak


  • Olive oil

  • Balsamic Vinegar

  • Worcestershire Sauce (reduce sodium)

  • Salt & pepper


Steak was drizzled and rubbed with Olive oil, Balsamic vinegar, and Worcestershire sauce then place into a Tupperware container. This was allowed to marinate in the refrigerator for 4 hours. Allow meat to come to room temperature and salt/pepper before grilling. Grill meat on med-high direct heat for 5 minutes on each side, then 5 minutes over indirect flames until your desired done (i.e. rare...well). To ensure you have moist, juicy meat, rest the meat at least 10 minutes before slicing.

Spinach Salad


  • 2-4 Cups of washed organic baby spinach

  • 1/2 english cucumber (thin sliced, then halved)

  • 6 strawberries (halved or quartered depending on size)

  • 1/4 pint of cherry tomatoes (halved)

  • Pignolia nuts (a.k.a. pine nuts)- a handful of nuts, can be toasted

  • Candied lemon peel (see food blog from Dec 7, 2012)

  • Gorgonzola cheese

  • Marinade/dressing for salad: 2 tablespoons (tbsp) agave nectar or honey, 2 tbsp Olive olive, 1 tbsp Lemon Balsamic Vinegar, 1 tbsp fresh lemon juice, zest of 1/2 lemon, salt, pepper


  • In a small bowl whisk together ingredients for salad dressing. Add cucumbers, allow to marinade while meat is grilling.

  • On a large serving dish, assemble spinach, tomatoes, strawberries. Lightly sprinkle with candied lemon peel, pine nuts, and Gorgonzola cheese.

  • After the meat has rested, slice and then place down the center of the salad. Top with marinated cucumbers and spoon dressing on to taste.