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Ingredients
- cooking spray
- 3 large plum tomatoes, cut into 1/4-inch thick slices
- 5 cloves garlic, minced
- 3 tbsp olive oil, divided
- 2 cups cubed French bread (3/4-inch)
- dash kosher or table salt
- 2 tbsp thinly sliced basil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3/4 tsp coarse-ground black pepper
- 2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 oz ea)
- salt, as desired
- 6 cups fresh baby spinach
- fresh Parmesan cheese shavings, optional
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Preparation:
- Heat oven to 400 degrees. Spray 2 metal baking sheets with cooking spray. Place tomatoes in single layer on one of the baking pans. Combine garlic and 2 tablespoons oil in small bowl. Brush half of the garlic mixture over tomatoes. Roast in 400 degree oven for 10 minutes. Set aside.
- Toss bread cubes with remaining garlic mixture in small bowl. Place in a single layer on second baking sheet. Sprinkle with kosher salt. Bake in 400 degree oven for 8 minutes or until lightly browned. Set aside as croutons.
- Place roasted tomatoes, basil, vinegar, 1 tablespoons oil, salt, and ground pepper in blender container. Cover. Process until pureed. Set aside as vinaigrette.
- Press coarse-ground pepper evenly onto beef steaks. Heat large non-stick skillet over medium heat until hot. Place steaks in skillet. Cook 10-12 minutes for medium-rare to medium doneness, turning once.
- Carve steak into thin slices. Season with salt, as desired. Arrange on spinach. Top with croutons. Garnish with cheese shavings, if desired. Drizzle with vinaigrette.
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