Seared Steak Over Spinach with Tomato Toss
Spinach and tomatoes are the backbone of Mediterranean cooking - fresh, colorful, and full of life. In this dish, tender raw spinach forms a cool, earthy base for warm, seared steak. On the side, a quick tomato salad with olives, onion, and balsamic adds a juicy, zippy contrast. The result? A healthy steak dinner that’s balanced and vibrant, just like the best of the Mediterranean diet.
Seared Steak Over Spinach with Tomato Toss
Want a fresh take on steak night? This bold salad-style steak dish is flavorful, filling & fast.
If you’re craving a meal that’s hearty yet light, this is it. A juicy, perfectly seared steak sits over crisp baby spinach, with a Mediterranean-style tomato salad that’s all brightness and boldness. This is one of those healthy steak recipes that delivers on every level—flavor, texture, and nutrition—without the fuss.
Ingredients for Seared Steak Over Spinach with Tomato Toss.
Ingredients
2 steaks (flank steak, sirloin, or filet mignon)
2 cups baby spinach leaves, cleaned and dry
2 plum tomatoes, cut into eighths
8 pitted Kalamata olives, roughly chopped
1/2 red onion, sliced thin
4 teaspoons extra-virgin olive oil
4 teaspoons balsamic vinegar
Salt, to taste
Pepper, to taste
How to Make This Healthy Steak Recipe
Lightly season the steaks with salt, pepper, and your favorite herbs.
Grill or broil the steaks for a few minutes on each side, cooking them to your preferred level of doneness.
Grilled steaks cooked to desired level of doneness.
While the steaks cook, place a layer of fresh baby spinach on each plate.
In a separate bowl, toss together the chopped tomatoes, olives, and onion. Drizzle with olive oil and vinegar, then mix well to coat evenly.
Tomato, olives, and red onions tossed in olive oil and balsamic vinegar.
Once the steaks are ready, rest them briefly, then place on top of the spinach. Serve with a generous scoop of the tomato salad on the side. Enjoy!
Recipe Tips
For this one, I prefer sirloin steak because it's lean yet flavorful, cooks quickly, and pairs perfectly with the fresh spinach base and tomato salad without overpowering the dish. I chose to season the sirloin with parsley, cilantro, cumin, salt, and pepper—a blend that reflects both Puerto Rican and Moroccan influences. Cilantro is a staple in many Puerto Rican dishes, adding a fresh, citrusy note, while cumin, commonly used in Moroccan cooking, brings a warm, earthy depth. Together, they create a flavor profile that’s both vibrant and grounded, perfectly suited to the simplicity of this dish.
THE RECIPE
Seared Steak Over Spinach with Tomato Toss
Spinach and tomatoes are Mediterranean staples, prized for their freshness and flavor. In this dish, tender raw spinach forms a crisp, earthy bed for seared steak, while a simple tomato salad on the side brings a burst of juicy brightness. This combination celebrates the balance and vibrance of Mediterranean-inspired cooking; fresh, colorful, and full of life!
Ingredients
- 2 steaks (flank steak, sirloin, or filet mignon)
- 2 cups baby spinach leaves, cleaned and dry
- 2 plum tomatoes, cut into eighths
- 8 pitted Kalamata olives, roughly chopped
- 1/2 red onion, sliced thin
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Lightly season the steaks with salt, pepper, and your favorite herbs.
- Grill or broil the steaks for a few minutes on each side, cooking them to your preferred level of doneness.
- While the steaks cook, place a layer of fresh baby spinach on each plate.
- In a separate bowl, toss together the chopped tomatoes, olives, and onion. Drizzle with olive oil and vinegar, then mix well to coat evenly.
- Once the steaks are ready, rest them briefly, then place on top of the spinach. Serve with a generous scoop of the tomato salad on the side. Enjoy!
Nutrition Facts
Calories
372Fat
24 gCarbs
9 gProtein
26 gFor this one, I prefer sirloin steak because it's lean yet flavorful, cooks quickly, and pairs perfectly with the fresh spinach base and tomato salad without overpowering the dish. I chose to season the sirloin with parsley, cilantro, cumin, salt, and pepper—a blend that reflects both Puerto Rican and Moroccan influences. Cilantro is a staple in many Puerto Rican dishes, adding a fresh, citrusy note, while cumin, commonly used in Moroccan cooking, brings a warm, earthy depth. Together, they create a flavor profile that’s both vibrant and grounded, perfectly suited to the simplicity of this dish.
Frequently Asked Questions
Q. What kind of steak should I use?
Flank, sirloin, or filet mignon are great options. Sirloin is lean and budget-friendly, while filet is ultra-tender.
Q. Can I meal prep this dish?
You can prep the salad and clean the spinach ahead of time. Cook the steak fresh for best results.
Q. Is this dish keto-friendly?
Yes, it's naturally low in carbs and high in healthy fats and protein.
Q. What other toppings work well here?
Crumbled feta, roasted red peppers, or pine nuts would all add a great twist.
This is one of those healthy steak dinner recipes you’ll come back to again and again. It’s fast, flexible, and makes steak feel a little more special (without being heavy). Perfect for a quick weeknight dinner, or anytime you want to eat well and feel great.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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