Spinach Salad Steak Tacos
Updated August 14, 2020 Cookbook
Gourmet Cooking for One or Two: Incredible Meals that are Small in Size but Big on Flavor
Published by Page Street Publishing Co.
Inspired by a classic spinach salad with warm bacon vinaigrette, these steak tacos are an easy way to eat more veggies. The recipe makes two large-size tacos to feed one hungry person. To save half, store the leftover components separately in the fridge to assemble for lunch or dinner the next day.
Serves1
Ingredients
- 1 slice thick-cut bacon
- 6 ounces (170 g) sirloin steak, seasoned with salt on both sides
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon balsamic vinegar
- 1 pinch salt
- 1 pinch black pepper
- 2 cups (60 g) roughly chopped spinach
- 2 large white mushrooms, sliced
- 2 (8-inch) (20-cm) flour tortillas, charred in a dry pan
- 1/4 cup (33 g) crumbled feta cheese
- 6 thin slices red onion
Instructions
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In an 8½-inch (22-cm) skillet, cook the bacon over medium heat until it’s crispy, about 2 to 3 minutes per side. Transfer the bacon to a small plate lined with a paper towel and set it aside. Transfer half of the bacon fat from the skillet to a medium-size bowl, leaving the extra fat in the pan.
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Adjust the heat to medium-high. Cook the steak on one side for 5 minutes. Turn it over and cook on the other side for 5 minutes. Turn the heat off and cover the pan while you make the spinach salad.
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Whisk the reserved bacon fat with the mustard, vinegar, salt and pepper until combined. Add the spinach and mushrooms to the bowl and toss them with the dressing.
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Transfer the steak from the skillet to a cutting board. Slice it against the grain into ¼-inch (6-mm) slices. Roughly chop the bacon for garnish. To assemble the tacos, divide the spinach salad between the flour tortillas. Top each with the steak, feta cheese, bacon and a few slices of red onion.
Reprinted with permission from Gourmet Cooking for One or Two by April Anderson, Page Street Publishing Co. 2018
