Recipes
Steaks and Gnocchi
4 servings
25 minutes total
Shopping list
Ingredients
- 2 (7 oz) spinach and bacon salad kits, divided
- Large zip-top bag
- 1 ½ lb boneless grilling steaks (such as sirloin, flat iron, or ribeye)
- 16 oz gnocchi
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Bring water to a boil for gnocchi. Pour dressing from 1 salad kit into zip-top bag. Add steaks (wash hands), seal bag, and knead to coat steaks; let stand to marinate 10 minutes. Cook gnocchi following package instructions; drain.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan (discard marinade); cook 4–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
- Add oil and gnocchi to same pan; cook and stir 2 minutes. Stir in salad mix, bacon, almonds, and cranberries (from salad kits), salt, and pepper; cook and stir 2–3 minutes until spinach is wilted.
- Slice steaks against the grain. Transfer steaks and gnocchi mixture to platter; top with dressing from remaining packet and serve.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Amount per ¼ recipe serving: Calories 650, Total Fat 30g, Sat Fat 8g, Trans Fat 0.5g, Chol 110mg, Sodium 930mg, Total Carb 52g, Fiber 5g, Total Sugar 9g, (Incl. 8g Added Sugars), Protein 39g, Vitamin D 0%, Calc 8%, Iron 35%, Potassium 15%