Kansas city steak & spinach salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless tender beef steak about 3/4 inch thick |
| 3 | tablespoons | Kikkoman Lite Soy Sauce divided |
| 3 | tablespoons | Red wine vinegar; divided |
| 1 | Garlic clove; pressed | |
| ¼ | teaspoon | Black pepper |
| ¼ | cup | Vegetable oil |
| ¼ | teaspoon | Oregano; crumbled |
| 1 | pounds | Fresh spinach; washed, torn into bite-size pieces |
| 6 | ounces | Fresh mushrooms, sliced |
| 3 | Oranges; peeled & sectioned | |
Directions
Place steak in large plastic bag with mixture of 2 Tbsp. lite soy sauce, 1 Tbsp. vinegar, garlic and pepper. Press air out of bag; close top securely. Turn bag over several times to coat both sides.
Marinate 30 minutes; turn bag over once. Meanwhile, combine remaining lite soy sauce, vinegar, oil and oregano; set aside. Broil steak 4 minutes on each side (for rare), or to desired doneness; cut across grain into thin slices. Combine with remaining 3 ingredients in large bowl. Blend soy sauce mixture; pour over spinach mixture and toss to combine.
Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias