Mocha-Rubbed Steak and Spinach Salad
Move into fall by topping this juicy, spice-rubbed steak and fresh spinach with roasted squash, dried cranberries and pecans, then drizzle with a white balsamic, honey and rosemary vinaigrette!
Servings 6 servings
Calories 368kcal
Equipment
Ingredients
Steak
- 2 teaspoons kosher salt
- 1 teaspoon black ground pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon grated nutmeg
- 2 tablespoons olive oil
- 1 ½ pounds sirloin steak , 1 ¼ - 1 ½ inch thick
Salad
- 1 pound butternut or acorn squash , peeled, seeded and cut into 1-inch pieces
- 1 tablespoon butter , melted
- 1 tablespoon honey
- Kosher salt and pepper
- 5 ounces baby spinach
- ¼ cup dried cranberries or golden raisins
- ¼ cup toasted pecans or walnuts
- ¼ cup blue cheese , feta or goat cheese
Dressing
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons fresh rosemary , finely chopped, plus extra sprigs for garnish
- Kosher salt and pepper
Instructions
Steak
- Combine first nine ingredients in a small bowl.
- Rub olive oil all over steak. Evenly rub spice mixture on steak.
- Transfer steak to wire rack set inside a rimmed baking sheet (if you don’t have one, don’t sweat it and chill uncovered up to six hours to help form a crust.
- Remove steak from fridge one hour prior to cooking.
- Prepare grill* on medium-high.
- Grill steaks 6-7 minutes per side for medium rare**, 125-130°F.
- Let steaks rest 10 minutes then slice thinly.
Salad
- Preheat oven to 425 degrees F.
- Place squash on a rimmed baking pan.
- In a small bowl combine the melted butter, honey, and brown sugar. Season with salt and pepper.
- Pour butter mixture over the squash and toss until well coated.
- Place pan in the center of preheated oven and bake 20-25 minutes until fork tender. Stir halfway through cooking time.
- To arrange the salad, place spinach in a large bowl. Pour some of the dressing over just enough to lightly coat.
- Arrange the spinach on a large platter. Top with steak slices, roasted squash, cranberries, nuts, and cheese.
- Drizzle more the dressing over top and pass the rest separately. Garnish with rosemary sprigs. Enjoy!
Dressing
- Add all ingredients to a mason jar and shake vigorously until combined or whisk in a small bowl.
- Dressing can be made 2 days ahead. Cover and chill. Let come to room temperature before using.
Notes
* Alternatively, if weather keeps you from grilling outdoors, follow this pan-seared, oven-roasted method. Preheat oven to 425°F. Heat oven-proof pan coated with 2 tablespoons of olive oil over medium-high heat. Sear steak 3 minutes per side. Transfer pan to preheated oven and roast for 5-6 minutes for medium rare. Let rest 5 minutes before serving.
**125-130° for medium rare; 135-140° for medium, 150° and above for well done. Invest in a good-quality meat thermometer to keep guessing to a minimum.
Nutrition
Serving: 1 serving | Calories: 368kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Cholesterol: 73mg | Sodium: 944mg | Potassium: 868mg | Fiber: 3g | Sugar: 16g | Vitamin A: 10335IU | Vitamin C: 24mg | Calcium: 140mg