Steak salad makes transition from winter to spring

The old saying to the contrary, it never seems to matter how March begins, it will be unpleasant most of the time anyway.

This delightful steak salad gives you a taste of summer with a hearty serving of beef. It’s the perfect transitional meal for cold days in March.

This recipe is taken from the British book How to Lose Weight Well by Dr. Xand Van Tulleken. The recipe is by Georgina Davies.

We’ve modified it slightly here, leaving out the honey in the dressing and using spinach leaves for the greens.

Here is what you’ll need for this transitional steak salad:
2 Portobello mushrooms sliced
8 ounces of cherry tomatoes.
1 tablespoon olive oil
salt and pepper to taste
1 large steak, about 10 ounces
3 ounces (or more if you like) spinach leaves

Dressing
1 tablespoon olive oil
1 tablespoon balsamic vinegar.
1 teaspoon horseradish sauce
drizzle of runny honey (leave this out if you are watching sugar intake)

You can grill or bake the mushrooms and tomatoes with olive oil and salt and pepper. If roasting, set the temperature at about 300 degrees for 25 minutes.

Grill meat lightly or to taste.

Whisk together olive oil, vinegar, horseradish and honey for the dressing.

Plate the greens first then add the other ingredients. Dress just before serving.