Steak-And-Spinach Salad With Hot Pan Dressing

• 1 (1 1/2-pound) top sirloin steak
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon butter, divided
• 1 teaspoon olive oil, divided
• 2 medium portobello mushroom caps, sliced (about 1 1/2 cups)
• 2 teaspoons minced garlic
• 1/2 cup red wine
• 1/2 cup beef broth
• 1/4 cup balsamic vinegar
• 1 (6-ounce) package baby spinach
• 2 plum tomatoes, sliced
• 1 small red onion, thinly sliced
• 1/2 lemon
• 1/3 cup crumbled Roquefort cheese

1. Sprinkle steak evenly with salt and pepper.
2. Heat a large nonstick skillet over medium heat for 2 minutes. Melt 1/2 teaspoon butter with 1/2 teaspoon oil. Add steak, and cook until well browned on one side, about 6 minutes. Turn steak, and cook 3 more minutes (rare), 4 minutes (medium-rare), or 5 minutes (medium). Remove steak from pan, and set aside.
3. Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Saute mushrooms and garlic 4 minutes. Stir in wine, broth, and balsamic vinegar, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and cook 4 to 5 minutes.
4. Toss together spinach, tomatoes, onion, and hot mixture in pan; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top.
5. Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.

salt, freshly ground pepper, butter, olive oil, portobello mushroom caps, garlic, red wine, beef broth, balsamic vinegar, baby spinach, tomatoes, red onion, lemon, cheese

Taken from www.myrecipes.com/recipe/steak-and-spinach-salad-with-hot-pan-dressing (may not work)