From our skinny table to yours ...

We have said it before but we will say it again, we are firm believers in everything in moderation. We truly believe you can have all your favorite foods and still lose weight. Steak included!

Tonight we're putting our twist on a steak and spinach salad. We rarely eat red meat but to keep the hubs happy, we do add it into the dinner mix every couple weeks. When we do have steak, we almost always add it to a big, beautiful salad to keep our waist lines happy too.

We start by grilling up a lean filet mignon steak. Since we rarely eat red meat, when we do we always splurge on filet mignon because its the leanest & the tastiest cut! Prices can range so much though so make this one when filet is on sale :) The salad is a combination of ripe grape tomatoes, fennel, crisp red onion and fresh orange segments. We place this on a bed of beautiful baby spinach, add our grilled steak and top it with our homemade orange rosemary vinaigrette.

Hope you enjoy this one!

Nutrition Facts Per Serving
Serves 4
Calories: 450
Fat: 20.6
Carbs: 25.1
Dietary Fiber: 6.0
Protein: 35.2 grams

Ingredients
1 pound filet mignon
1 bag baby spinach
1 large fennel bulb
1 pint grape tomatoes
3 large oranges
1/2 red onion thinly sliced
Salt & Pepper

Orange Rosemary Vinaigrette
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 tsp rice wine vinegar
1/2 tsp honey Dijon mustard
1 tsp dried rosemary
1/4 tsp garlic powder
(Zest of two oranges from above)
Salt & Pepper

Let's get cooking! 
1. Season steak with salt & pepper. Heat grill pan over medium high heat and cook 4-5 minutes on each side depending on the thickness of your filets. Let rest for 5 minutes then thinly slice on an angle.
2. To make your dressing add orange juice, olive oil, vinegar, mustard, rosemary, garlic powder and the zest of two oranges to a bowl and whisk 60 second until combined. Season with salt & pepper.
3. Thinly slice fennel, half grape tomatoes, segment your oranges and thinly slice red onion.
4. Toss your fennel salad with the dressing and refrigerate for at least 10 minutes to let flavors combine.
5. Plate up a bed of spinach, 1/4 of your fennel salad with dressing and top with your thinly sliced steak. Enjoy!

Makes 4 healthy portions at 450 calories per serving!