Steak-And-Spinach Salad With Hot Pan Dressing

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Southern Living


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1 (1 1/2-pound) top sirloin steak

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 teaspoon butter, divided

1 teaspoon olive oil, divided

2 medium portobello mushroom caps, sliced (about 1 1/2 cups)

2 teaspoons minced garlic

1/2 cup red wine

1/2 cup beef broth

1/4 cup balsamic vinegar

1 (6-ounce) package baby spinach

2 plum tomatoes, sliced

1 small red onion, thinly sliced

1/2 lemon

1/3 cup crumbled Roquefort cheese

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