Steak Salad with Spinach, Delicata Squash, and Blue Cheese
- 2 delicata squash, halved, seeds removed, and thinly sliced into half moons
- 6 tbsp. extra-virgin olive oil, divided
- kosher salt
- Black pepper
- 6 thyme sprigs
- 1 lb. flank steak
- 2 tbsp. sherry vinegar
- 1/2 tsp. honey
- 5 oz. (6 c.) baby spinach
- 1/2 c. crumbled blue cheese
- Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
- On baking sheet, toss squash with 1 tablespoon olive oil and season with salt and pepper.
- Scatter with thyme springs and roast until golden brown, about 20 minutes.
- Discard thyme.
- Meanwhile, season steak generously with salt and pepper.
- Grease a grill pan with 1 tablespoon olive oil and heat over high heat.
- Grill steak 5 to 6 minutes per side for medium rare.
- Let sit 5 minutes, then slice thinly diagonally.
- Meanwhile, in a small bowl, whisk together vinegar and honey, then slowly whisk in remaining 4 tablespoons olive oil.
- Season with salt and pepper.
- In a large bowl, drizzle spinach and roasted squash with 2/3 of the vinaigrette, tossing gently to combine.
- (Add more vinaigrette if you like.)
- Divide mixture among 4 plates and top with grilled steak and blue cheese.
- Serve immediately.
moons, extravirgin olive oil, kosher salt, black pepper, thyme, flank steak, sherry vinegar, honey, baby spinach, blue cheese
Taken from www.delish.com/cooking/recipe-ideas/recipes/a44068/steak-salad-spinach-delicata-squash-blue-cheese-recipe/ (may not work)