Beef, Spinach, And Orange Salad Recipe

• 1 1/2 lb all-purpose potatoes
• 1/4 c. red wine vinegar
• 4 tsp Dijon mustard
• 1 Tbsp. extra virgin olive oil
• 3/4 tsp salt
• 1/8 tsp cayenne pepper
• 3/4 lb well-trimmed top round of beef, 1 1/2" thk (or possibly beef sirloin)
• 1/2 tsp dry oregano
• 1/4 tsp freshly-grnd black pepper
• 2 x scallions very thinly sliced
• 1/4 c. brine- or possibly oil-cured black olives pitted, slivered
• 2 x navel oranges peeled, sectioned
• 1 x red bell pepper cut thin slices
• 10 ounce fresh spinach leaves torn

1. In a large pot of boiling water, cook the potatoes till tender, about 20 min.
2. Drain well.
3. Meanwhile, in a large bowl, whisk together the vinegar, mustard, oil, 1/2 tsp.
4. of the salt, and the cayenne.
5. When the potatoes are cold sufficient to handle, peel them and cut them into 1-inch chunks.
6. Transfer the potatoes to the bowl with the vinegar mix, tossing well to combine.
7. Preheat the broiler.
8. Rub the beef with the remaining 1/4 tsp.
9. salt, the oregano, and black pepper.
10. Broil 6 inches from the heat for about 4 min per side, or possibly till medium-rare.
11. Place the beef on a plate and let it stand for 10 min.
12. Cut the beef into I x 114-inch-thick strips, reserv ing any juices on the plate.
13. Add in the beef, beef juices, scallions, olives, orange sections, bell pepper, and spinach to the bowl with the potatoes.
14. Toss well, divide among 4 plates, and serve at room temperature.
15. This recipe yields 4 servings.

potatoes, red wine vinegar, mustard, extra virgin olive oil, salt, cayenne pepper, beef, oregano, black pepper, scallions very, olives, oranges, red bell pepper, fresh spinach

Taken from cookeatshare.com/recipes/beef-spinach-and-orange-salad-82292 (may not work)