Warm Salad Of Steak Strips And Spinach
|Beef top round steak||12 Ounce, cut 3/4 inch thick and trimmed of all visible fat (1 Whole)|
|Spinach||2 Cup (32 tbs), cut into 1/2 inch wide shreds|
|Bite size broccoli florets||1 1⁄2 Cup (24 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Defatted low sodium beef broth/Water||2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Grated ginger root||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Place the steak on the rack in a broiling pan.
Broil 3" from the heat for 6 minutes.
Turn the steak over and broil for 6 to 8 minutes more or until cooked to desired doneness; cool.
Slice across the grain on the diagonal into 1/8'-thick strips.
Then cut each strip lengthwise in half and transfer the strips to a large bowl; set aside.
Place the spinach in a colander and set aside.
Fill a large saucepan with water and bring to a boil.
Add the broccoli and blanch for 30 seconds.
Immediately pour the hot water and broccoli over the spinach in the colander. (The hot water will blanch, but not cook, the spinach.) Drain the spinach and broccoli well and add them to the steak.
In a small bowl, stir together the vinegar, broth or water, soy sauce, honey, ginger and garlic.
Pour over the steak and vegetables.
Toss until coated.
Arrange on a platter and serve.