Beef · 30 min
Steak & Spinach Salad with Sauteed Mushrooms, Grape Tomatoes & Corn
- 30 min
- 2–6 servings
- 759 kcal / serving
A hearty weeknight salad featuring a seared ribeye, peppery mushrooms, sweet corn, spinach, and grape tomatoes, tossed with a tangy honey-Dijon dressing. The mix of textures from steak and crisp veggies makes it satisfying without extra fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 1 earcorn
- 1 clovegarlic
- ½ pintgrape tomatoes
- ¾ lbribeye steak
- ¼ lbwhite mushrooms
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- ½ (5 oz) pkgbaby spinach
- 1 earcorn
- 1 clovegarlic
- ½ pintgrape tomatoes
- ¼ lbwhite mushrooms
Meat & seafood
- ¾ lbribeye steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| corn | 1 ear | 2 ears | 3 ears |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a skillet over medium-high and let it come to temp.
- Wash, dry, and quarter the mushrooms; peel and mince the garlic.
- Oil the bottom of the skillet, season the steak with salt and pepper, and cook to your desired doneness, 2–5 minutes per side; transfer to a plate and loosely tent with foil.
- Return the skillet to the stove, reduce the heat to medium, add more oil, garlic, and mushrooms; season with salt and pepper and cook, stirring occasionally, until golden, about 3–4 minutes; remove from heat and set aside to cool.
- Whisk together oil, vinegar, Dijon, honey, salt, and pepper to form a dressing.
- Remove the husks and silks from the corn, hold the cob upright in a bowl, and slice kernels off the cob.
- Wash and dry the spinach and grape tomatoes; halve the tomatoes and add them to the bowl with the corn.
- Add the cooled mushrooms and toss the salad to combine.
- Slice the steak thinly against the grain.
- To serve, arrange the greens on plates, top with steak slices, and drizzle with the dressing.
Two tips
- Mushrooms can be cooked ahead and cooled; refrigerate and rewarm briefly before tossing with the greens.
- For a different finish, finish the dish with a drizzle of the dressing and swap in olive oil for the mushrooms or use the same oil to cook the mushrooms.
Nutrition per serving
- Calories
- 759 kcal
- Protein
- 37 g
- Carbs
- 17 g
- Fat
- 63 g
- Fiber
- 3 g
- Sodium
- 129 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.