Balsamic Glazed Grilled Sirloin Steaks With Flash Sauteed Spinach Recipe

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   4 8- To 10-oz top sirloin or possibly tri-tip steaks - about 1 inch thickkosher salt to taste3 Tbsp.

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   olive oil1 1/2 pounds fresh spinach leaves - stems removed, washed well and dried1 Tbsp.

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   chopped garlic2 Tbsp.

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   fresh lemon juice

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   Instructions:1.

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   Build a warm fire in your grill; you will be able to hold your hand 5 inches above grill surface for only 1 to 2 seconds.

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   2.

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   While coals heat, make glaze: In a small saucepan, bring vinegar, sugar and 2 Tbsp.

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   pepper to a boil over high heat.

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    Reduce heat to medium low and simmer vigorously, till mix is reduced by two-thirds and is syrupy, about 15 to 20 min.

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    Set aside and cover to keep hot.

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    3.

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    Sprinkle steaks generously with salt and pepper and place on grill.

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    Sear well on one side, about 4 to 5 min; turn and sear well on second side, another 4 to 5 min, then continue to cook till done to your likeness, about 2 more min for rare.

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    To check for doneness: cut 1/4-inch into thickest part of meat and take a peek; it should be slightly less done than you like it.

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    Remove steaks from grill, brush generously with glaze, cover loosely with foil and allow to rest for 5 min while preparing spinach.

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    4.

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    In a large saute/fry pan, heat oil over high heat till very warm but not quite smoking.

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    Add in spinach and stir vigorously till it wilts, about 1 or possibly 2 min.

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    Add in garlic and cook, stirring, another 30 seconds.

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    Remove pan from heat and stir in lemon juice.

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    5.

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    Place a mound of spinach on each plate, top with a steak and serve.

* Per serving · 4 servings · Values may vary.