Garlic Steak with Warm Spinach

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

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.