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Add a photoServings: 4
Ingredients
- 1 c. balsamic vinegar
- 1 tsp sugar
- 2 Tbsp. freshly cracked black pepper more to taste
Directions
- 4 8- To 10-oz top sirloin or possibly tri-tip steaks - about 1 inch thickkosher salt to taste3 Tbsp. olive oil1 1/2 pounds fresh spinach leaves - stems removed, washed well and dried1 Tbsp. chopped garlic2 Tbsp. fresh lemon juice
- Instructions:1. Build a warm fire in your grill; you will be able to hold your hand 5 inches above grill surface for only 1 to 2 seconds.
- 2. While coals heat, make glaze: In a small saucepan, bring vinegar, sugar and 2 Tbsp. pepper to a boil over high heat. Reduce heat to medium low and simmer vigorously, till mix is reduced by two-thirds and is syrupy, about 15 to 20 min. Set aside and cover to keep hot.
- 3. Sprinkle steaks generously with salt and pepper and place on grill. Sear well on one side, about 4 to 5 min; turn and sear well on second side, another 4 to 5 min, then continue to cook till done to your likeness, about 2 more min for rare. To check for doneness: cut 1/4-inch into thickest part of meat and take a peek; it should be slightly less done than you like it. Remove steaks from grill, brush generously with glaze, cover loosely with foil and allow to rest for 5 min while preparing spinach.
- 4. In a large saute/fry pan, heat oil over high heat till very warm but not quite smoking. Add in spinach and stir vigorously till it wilts, about 1 or possibly 2 min. Add in garlic and cook, stirring, another 30 seconds. Remove pan from heat and stir in lemon juice.
- 5. Place a mound of spinach on each plate, top with a steak and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 112mg | 3% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.6g | 7% |
| Protein 0.66g | 1% |
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