Please consult the OU's guidelines for checking fruits and vegetables.

Sweet Onion, Steak, and Spinach Salad
Sweet Onion, Steak, and Spinach Salad Eileen Goltz | Meat
20 minutes 10 minutes
10 minutes
4 servings

  • 10 oz. spinach, trimmed, washed and dried (about 6 cups)
  • ½ red bell pepper, cut into thin strips
  • 3 Tablespoons olive oil, divided
  • 1 lb. steak, trimmed of fat, thinly sliced
  • 2 sweet onions, sliced
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons water
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated ginger
  • Salt and pepper, to taste

  1. Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside.
  2. In a large skillet, heat 1 Tablespoon oil over medium-high heat.
  3. Sauté steak quickly until medium rare. Remove from pan.
  4. Add remaining oil and sauté onion slices until softened and translucent.
  5. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat.
  6. Spoon the hot meat mixture over the spinach and serve immediately.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.