Spinach Salad Steak Tacos
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.
- 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
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.
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.
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.
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