Rob claims to be a terrible cook and he did catch a wooden spoon on fire tonight while making pasta, but I think he’s holding out on me. He makes delicious breakfasts and is really good at combining leftovers to create a tasty meal that I never would have thought of. Grilling is his specialty, though. Even a simple skirt steak seasoned with salt and pepper tastes amazing. We got a few meals out of the skirt steak we grilled this weekend, including this spinach salad. I’m not a big salad person unless they incorporate fruit. This one was really easy to make and also pretty healthy. The flavors work so well together and I love the different textures that you get from the steak, feta, berries and almonds. It will definitely be a go-to summer meal.
Spinach, Steak and Blackberry Salad
- grilled skirt steak, cut into slices
- 4 cups spinach
- 1 cup blackberries
- 1/3 cup crumbled feta cheese
- 1/4 cup slivered almonds
- 1 avocado, diced
- 2 Tbsp. balsamic vinaigrette, or dressing of choice
Place spinach, blackberries, feta cheese, almonds and avocado in a large bowl. Drizzle with preferred dressing, then toss until all ingredients are evenly incorporated and coasted with the dressing. Divide between two plates, then top with steak slices. Enjoy!