Ingredients
- 4 6-ounce) boneless sirloin steaks
- Salt and freshly ground black pepper
- Serrano-Mint dressing (recipe follows)
- 1 tablespoon olive oil
- 6 strips bacon, diced
- 2 shallots, thinly sliced
- 12 cups loosely packed spinach
Preparation
Step 1
1.Sprinkle the steaks liberally with salt and pepper. Put them in a glass baking dish and spread all over with 3 tablespoons of the dressing. Let stand at room temperature for 1 hour or cover and place in the refrigerator overnight.
2. Heat the olive oil in a heavy medium skillet over medium-high heat. Working in two batches, cook the steaks to desired doneness, about 7 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut into 3/4 inch-thick slices.
3. Meanwhile, wipe out the skillet. Add the bacon and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate. Drain excess fat from the pan, add the shallots, and sauté until golden, about 10 minutes. Turn off the heat, add the spinach, and turn frequently until wilted.
4. Transfer the spinach and shallots to a platter, sprinkle with the bacon bits and top with the sliced steak. Drizzle some of the remaining vinaigrette on top and serve immediately.
2A) Serrano-Mint Dressing
Makes about 1 cup
1-1/3 cups loosely packed fresh mint leaves
2/3 cup loosely packed fresh cilantro leaves
1/2 to 1 serrano pepper, to taste, stemmed and seeded
4 tablespoons honey
1 tablespoon low-sodium soy sauce
2 tablespoons distilled white vinegar
1/2 cup olive oil
Combine the mint, cilantro, serrano, honey, soy sauce, and vinegar in a blender and process until smooth. With the blender running, add the olive oil and mix until emulsified, about 1 minute.
NOTE: Serrano peppers are hotter than jalapenos, ranging from hot to very hot, so adjust the amount you use to suit your taste.