STEAK AND POTATO SALAD WITH MUSTARD DRESSING Makes 4 servings.
6 oz bag spinach
1 pound steak, cut crosswise into 3 pieces
Grated peel and juice of 1/2 lemon
6 tbs olive or vegetable oil
6 cloves garlic, 3 thinly sliced, 2 crushed and 1 finely chopped
1/2 onion, thinly sliced
1/4 whole wheat loaf of bread, cut into cubes
1 tbs grainy mustard
Salt and Pepper
3/4 pound potatoes
In a saucepan, combine potatoes and crushed garlic with enough water to cover, season with salt. Bring to a boil and cook until potatoes are tender. Drain and set aside. In a bowl, whisk together 2 tbs oil, mustard, lemon peel, lemon juice, and finely chopped garlic, season with salt and pepper.
-In a cast iron skillet, heat 3 tbs oil, add sliced garlic and cook until golden, transfer garlic to paper towels. Add bread cubes to pan, season with salt and pepper and toast until golden. Transfer to a plate.
-Wipe out skillet. Add remaining oil and heat until hot. Season steak with salt and pepper, add to pan and cook until desired doneness. Transfer to a cutting board and let rest 5 min. before thinly slicing.
-Quarter potatoes and add to vinaigrette, tossing well. Add onion and spinach, season with salt and pepper and toss again. TO SERVE---Divide salad among plates and top with steak, garlic slices and croutons...
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