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
  • 4
  • 280
  • 28 g


  • 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


  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.


0 % *


0 % DV **


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.

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