Approximate cooking time: 40 minutes
Serves 4 – 6
Ingredients:
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- salt and pepper, to taste
- 2 beefsteak tomatoes, thinly sliced crosswise
- 1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
- 3 tbsp quinoa flour (Quinoa Harvest)
- 2 cups whole milk
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/8 tsp ground nutmeg
- 4 (4 to 6 oz) flat-iron steaks
Directions:
- In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside. In a medium saucepan, heat remaining tablespoon oil over medium.
- Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
- Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach
This recipe inspired in part or in whole from here.
Photo Credit: Martha Stewart
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