The Coulter Kitchen

1 pound grilling steak

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon vegetable oil

2 cups mushrooms, sliced

1 garlic clove, minced

1 teaspoon thyme

1 bag (6 oz) baby spinach. washed and dried

1 cup cherry tomatoes

1/2 cup sweet onion, thinly sliced

1/4 cup mayonnaise

2 tablespoons skim milk or 1%

2 tablespoons prepared horseradish

Season steak with salt and pepper. Cook until medium rare- place on cutting board and let stand 5 minutes. Slice thinly across the grain. In a saucepan, whisk, mayonnaise, milk horseradish and salt and pepper and heat through. . In a skillet, heat oil and saute mushrooms, onions, garlic and thyme until mushrooms and onions are golden brown, approximately 5 minutes. Place spinach on each plate, add steak, mushrooms and onions, cherry tomatoes. Drizzle with warm horseradish dressing.

Yield: 4 servings