1 pound baby red onions
1 pound baby fingerling potatoes
1 sprig rosemary, leaves only
4 tablespoons olive oil, divided
Kosher salt
freshly ground black pepper
1/2 cup cider vinegar
1/2 cup water
2 tablespoons sugar
1 bunch radishes
1 sirloin steak, about 1-1/2-inches thick
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 bunch spinach
Preheat oven to 475 degrees F. On a large rimmed baking sheet, toss onions, potatoes, and rosemary with 1 tablespoon olive oil. Season with salt and pepper. Roast, tossing once, until potatoes are tender, about 20 minutes.
In a small saucepan, combine cider vinegar, water, sugar, and 1/2 teaspoon salt. Bring to a boil, dissolving sugar. Pour over radishes in a medium bowl and submerge in liquid for 5 minutes. Once cool, thinly slice radishes.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add steak, seasoned with salt and pepper. For medium rare, cook 5 minutes per side. Set aside to rest 5 minutes; slice steak.
In a large bowl, whisk together mustard, red wine vinegar, and remaining 2 tablespoons oil. Add spinach and roasted vegetables; toss. Serve salad topped with sliced steak and radishes. Yield: 2 servings.
- Recipe courtesy of Gastronomer's Guide.