Grilled sirloin steak and onions with spinach and sour cream potatoes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 496, total fat 23 G., saturated fats 7 G., proteins 44 G., carbohydrates 29 G., fiber 4 G., cholesterol 118 mg, sodium 440 mg, sugar 4 G.

This delicious and filling salad is made with grilled sirloin steak, thinly sliced against the grain and served on plates with fresh spinach and grilled red onions, along with baked potatoes in a sour cream dressing. This dish is perfect for a picnic. Bake the potatoes in the oven ahead of time, peel them, then slice them and toss with sour cream, buttermilk, and herbs. Their creamy flavor and texture perfectly complement the succulent spinach and medium-rare meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.8 kg boneless sirloin steak
2 medium potatoes
3 tbsp olive oil + extra for greasing vegetables and meat
0.5 cup sour cream
2 tbsp. sour milk or kefir
1/4 cup chopped fresh chives
Juice of half a lemon
1 large red onion, sliced into thick rings
170 g chopped spinach
2-3 tablespoons steak sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, steak sauce, red onion, spinach, potato, sour milk, sour cream

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Prick the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into pieces. In a large bowl, combine the sour cream, buttermilk, chives, and lemon juice, season with salt and pepper. Stir in the potatoes.
Meanwhile, preheat the grill to high heat. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until grill marks appear, about 7 minutes, then turn and cook for another 4-5 minutes for medium-rare.

Fry the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest for 5 minutes.
Coarsely chop the onion rings and combine in a bowl with the spinach, steak sauce, 3 tablespoons of olive oil, and salt and pepper to taste. Slice the steak thinly.
Divide the salad among plates, place the meat on top and serve with potatoes.

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