Grilled Ranch Steak is paired with a hearty spinach bean puree and topped with a fresh tomato olive salad. Summer in every bite!
Combine Rub ingredients; press evenly onto beef steaks. Cover and refrigerate 30 minutes.
Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.
Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.
Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 361 Calories; 20g Total Fat; 6g Saturated Fat; 11g Monounsaturated Fat; 75mg Cholesterol; 481mg Sodium; 16g Total carbohydrate; 29g Protein; 4.6mg Iron; 5.4mg Niacin; 0.8mg Vitamin B6; 4.4mcg Vitamin B12; 7mg Zinc; 37.4mcg Selenium; 3.8g Fiber.