How to pull off a lean meal where less seems like more
Of all the steak-and-greens recipes I've come across, this one deserves props for being a bit of an oddball. Why coat sirloin with anything besides salt and pepper, you might wonder? To help keep it moist and tender, for one thing. In such a quick-cooking recipe, the lean meat might become tough, or it might not brown properly.
Here, a single frothy egg white is enough to help a mix of pulverized cashews and panko to stick. (Could you substitute other nuts? Sure.) Even if some of the crumbs fall off in the skillet, scoop and save them as a garnish for each plate. The seared strips get parked in the oven while you use the same skillet to toss in fresh spinach, grapes and a bit of balsamic vinegar. The result is savory, chewy, a little sweet and tangy.
Folks who are eating less red meat these days will appreciate that this works out to a less-than-4-ounce portion of meat per person (once the fat is trimmed off) that seems like you're eating twice that amount.