Raspberry Marinated Steak and Almond Rice Salad

Today I ran 20 miles, voluntarily.  This was my final "long run" before my upcoming spring marathon.  When it was time for dinner, my legs were not interested at standing in the kitchen for any length of time. Raspberry Marinated Steak and Almond Rice Salad made the perfect post-training run meals as neither of them needed much prep and dinner was assembled in minutes.  Plus, with the extra protein from the steak and the carbohydrates from the rice, my body has started to mend itself back together.

Raspberry Marinated Steak

Serves 6

1/4 cup raspberry vinaigrette

2 teaspoons honey mustard

1/2 teaspoon chili powder

1/4 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon sugar

1/4 cup olive oil

1 1/2 pounds sirloin steak

2 cups fresh baby spinach

In a small bowl, combine the vinaigrette, mustard, chili powder, salt, pepper, sugar and olive oil. Add 1/4 cup of the marinade to a resealable plastic bag.  Reserve the remaining marinade for the Almond Rice Salad (below).   Add steak.  Marinate at room temp for 15 minutes.

Heat a nonstick skillet or grill pan over medium-high heat.  Remove the steak from the bag and add to the skillet, discard the marinade. 

Cook on both sides for 5 minutes. Remove from skillet and let rest. In the same skillet, add the spinach.  Cook until wilted.  Spoon sauteed spinach onto a serving plate.  

Slice steak against the grain into 6 portions.  Top the spinach with steak.  Serve with rice salad.

Almond Rice Salad

Serves 6

1 bag (10 ounces) steam-in-bag rice and mixed vegetables (such as Birds Eye Steamfresh)

1 red pepper, cored and diced

3 green onions, sliced

1/2 cup slivered almonds

1/2 cup feta cheese crumbles

Microwave rice and vegetables according to package directions. Pour into bowl and add sweet red pepper and scallions. Whisk remaining dressing from above and stir into rice mixture. Gently stir in almonds and cheese.