Garlic Steak with Warm Spinach

This simple yet flavorful meal pairs lean Strip Steaks with Kalamata olives, red onion and fresh baby spinach for a delicious Mediterranean-inspired dish.

  • 30
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 28 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 3/4- inch thick (about 8 ounces each)
  • 4-1/2 teaspoons minced garlic, divided
  • 1 cup thinly sliced red onion (half moon shaped slices)
  • 1 package (10-1/2 ounces) grape tomatoes, cut in half
  • 3/4 cup Kalamata olives, cut in half
  • 1 package (10 ounces) fresh baby spinach

Cooking:

  1. Press 2-1/2 teaspoons minced garlic evenly onto beef steaks. Cover and refrigerate 30 minutes.
  2. 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.
  3. 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.
  4. Carve steaks into thin slices. Spoon spinach mixture evenly onto four plates; top with steak slices.

Nutrition Information

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