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Steak & Spinach Salad with Sauteed Mushrooms, Grape Tomatoes & Corn.

  • 1 (5 oz) pkg
    baby spinach
  • 2 ears
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1 ½ lb
    ribeye steak
  • ½ lb
    white mushrooms
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
    virgin coconut oil
  • 1
    Heat a skillet over medium-high heat.
  • 2
    Wash, dry, and quarter mushrooms. Peel and mince garlic.
    ½ lb white mushrooms
    2 cloves garlic
  • 3
    Coat bottom of skillet with oil. Season steak generously with salt and pepper. Place in skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    1 tbsp virgin coconut oil
    1 ½ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Return skillet to stove and reduce heat to medium. Add more oil, garlic, and mushrooms. Season with salt and pepper. Stirring occasionally, cook until mushrooms are golden, 3-4 minutes. Remove from heat and set aside to cool.
    1 tbsp virgin coconut oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    In a small bowl, prepare dressing by whisking together oil, vinegar, Dijon, honey, salt, and pepper.
    6 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    2 tsp Dijon mustard
    ½ tsp honey
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Remove husks and silks from corn. Hold vertically in the middle of a large bowl and slice kernels off the cob.
    2 ears corn
  • 7
    Wash and dry spinach and tomatoes. Halve the tomatoes. Add both to bowl with corn.
    1 (5 oz) pkg baby spinach
    1 small pkg grape tomatoes
  • 8
    Add mushrooms and toss salad.
  • 9
    Slice steak against the grain.
  • 10
    To serve, arrange salad on a plate, top with steak slices, and drizzle with dressing. Enjoy!