Mix salad dressing, vinegar, olive oil and garlic in a small bowl as directed on the envelope. Reserve 1/3 cup of the dressing mixture, refrigerate. Pour the remaining dressing over steak, cover. Refrigerate 1 hour to marinate. Drain, discard dressing mixture. Place the steak on greased grill over hot coals or on rack of broiler pan 2 to 3 inches from heat. Grill or broil 10 minutes on each side or to desired temperature. Cut into slices. Toss the spinach, mushrooms, tomato and onions with reserved 1/3 cup dressing mixture. Arrange steak slices over salad.
1 envelope Parmesan Italian Salad Dressing
1/3 cup Apple Cider Vinegar
1/3 cup Extra Virgin Olive Oil
1 clove garlic, minced
1 beef sirloin steak, 1/2 to 3/4 inch thick – 1 lb.
8 cups torn spinach
1 cup sliced mushrooms
1 large tomato, cut into wedges
1/4 sliced green onions