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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.
