1. Preheat oven to 400 degrees. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly and then cut into chunks Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
2. Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom [about 7 minutes], then turn and cook 4 or 5 more minutes for medium rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest for about five minutes.
3. Roughly chop the onion rings and toss with the spinach, steak sauce,3 tablespoons of olive oil and salt and pepper to taste in a bowl. Thinly slice the steak. Portion the salad among plates, top with the steak and serve with the potatoes.
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (43%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 72.2mg||22 %|
|Sodium 420.2mg||14 %|
|Potassium 1151.2mg||30 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 27.9g|
|Protein 28.3g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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