Garlic Steak with Warm Spinach

Name: Garlic Steak with Warm Spinach
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; garlic; red onion; grape tomatoes; Kalamata olives; fresh baby 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.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode(Keeps screen awake)

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

Preparation

Step 1

Press 2-1/2 teaspoons minced garlic evenly onto beef steaks. Cover and refrigerate 30 minutes.
Step 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.
Step 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.
Step 4

Carve steaks into thin slices. Spoon spinach mixture evenly onto four plates; top with steak slices.

Nutrition Information

282 Calories

0 %*

3g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

4.2 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 282 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 67 mg Cholesterol; 514 mg Sodium; 11 g Total Carbohydrate; 3.2 g Dietary Fiber; 28 g Protein; 4.2 mg Iron; 10.5 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.7 mg Zinc; 28.8 mcg Selenium; 101.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.