U.S. steaks with vegetables: Kalamata olives, red onion, and fresh spinach. A delicious and nutritious Mediterranean-inspired recipe
Garlic Steak with Warm Spinach
Garlic Steak with Warm Spinach
INGREDIENTS
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2 U.S. beef Strip Steaks Boneless
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4-1/2 teaspoons minced garlic
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1 cup thinly sliced red onion
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1 package grape tomatoes, cut in half
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3/4 cup Kalamata olives, cut in half
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1 package fresh baby spinach
No. Servings:
4
Cooking time:
30 minutes
INSTRUCTIONS
- 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 (60°C) to medium doneness (70°C), 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.
Enjoy!
Courtesy of Beef It’s What’s For Dinner