Garlic Steak with Warm Spinach
Total Recipe Time: 25 to 30 minutes
Makes 4 servings
Ingredients2 beef Strip Steaks Boneless, cut 3/4- inch thick (about 8 ounces each)4-1/2 teaspoons minced garlic, divided1 cup thinly sliced red onion (half moon shaped slices)1 package (10-1/2 ounces) grape tomatoes, cut in half3/4 cup Kalamata olives, cut in half1 package (10 ounces) fresh baby spinach
- Press 2-1/2 teaspoons minced garlic evenly onto beef steaks. Cover and refrigerate 30 minutes.
- Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
- Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add red onion and remaining 2 teaspoons garlic; cook 2 minutes, stirring constantly. Add tomatoes and olives; cook 2 minutes, stirring frequently until onions and tomatoes are tender. Stir in spinach; cover. Remove skillet from heat. Let stand 3 minutes or until spinach is slightly wilted.
- Carve steaks into thin slices. Spoon spinach mixture evenly onto four plates; top with steak slices.
Cook'sTipFor half-moon shaped slices, cut onion in half lengthwise. Place cut side down. Starting at small end, cut into thin slices.
Nutrition information per serving: 282 calories; 13 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 514 mg sodium; 11 g carbohydrate; 3.2 g fiber; 28 g protein; 10.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 4.2 mg iron; 28.8 mcg selenium; 4.7 mg zinc; 101.4 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.