Receta Balsamic Glazed Grilled Sirloin Steaks With Flash Sauteed Spinach
by Global Cookbook

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	Raciónes: 4

Ingredientes

4 8- To 10-oz top sirloin or possibly tri-tip steaks - about 1 inch thickkosher salt to taste3 Tbsp. olive oil1 1/2 pounds fresh spinach leaves - stems removed, washed well and dried1 Tbsp. chopped garlic2 Tbsp. fresh lemon juice
Instructions:1. 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.
While coals heat, make glaze: In a small saucepan, bring vinegar, sugar and 2 Tbsp. pepper to a boil over high heat. Reduce heat to medium low and simmer vigorously, till mix is reduced by two-thirds and is syrupy, about 15 to 20 min. Set aside and cover to keep hot.
Sprinkle steaks generously with salt and pepper and place on grill. 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. 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. Remove steaks from grill, brush generously with glaze, cover loosely with foil and allow to rest for 5 min while preparing spinach.
In a large saute/fry pan, heat oil over high heat till very warm but not quite smoking. Add in spinach and stir vigorously till it wilts, about 1 or possibly 2 min. Add in garlic and cook, stirring, another 30 seconds. Remove pan from heat and stir in lemon juice.
Place a mound of spinach on each plate, top with a steak and serve.