Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.
Heat olive oil in a large skillet over medium-high heat. Add onion; cook until begins to soften, about 4 minutes. Add salad dressing; bring to a boil, then stir in bell peppers and mushrooms. Reduce heat to medium; cook until peppers are tender, about 5 minutes. Transfer vegetables to a bowl using a slotted spoon; set aside.
Increase heat to medium-high. Add red wine to the skillet; simmer until dressing and wine reduced to a syrupy sauce, about 5 minutes.
Meanwhile, thinly slice steak against the grain. Divide spinach among serving plates. Spoon warm, vegetable mixture over spinach; top with sliced steak. Spoon red wine sauce on top; sprinkle with blue cheese.
Nutrition Facts (per serving)
| 486 | Calories |
| 31g | Fat |
| 13g | Carbs |
| 36g | Protein |
