Beef Sirloin Steak With Baby Spinach Food

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BEEF SIRLOIN STEAK WITH BABY SPINACH



Beef Sirloin Steak With Baby Spinach image

If you've never tried sirloin steak, give this family-pleasing version a try. It features a creamy sauce flavored with balsamic vinegar...and in just 40 minutes, you've got steak, veggies and potatoes ready to serve.

Provided by ElizabethKnicely

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 boneless beef top sirloin steak, 3/4-inch thick (about 1 pound)
1 large onion, sliced (about 1 cup)
1 small red pepper, chopped (about 1/2 cup)
3 garlic cloves, minced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 (7 ounce) bag fresh Baby Spinach
hot mashed potatoes

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
  • Heat the remaining oil in the skillet. Add the onions and peppers and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
  • Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the heat to medium. Stir in the spinach. Cover an cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Nutrition Facts : Calories 241.8, Fat 13.9, SaturatedFat 2.9, Cholesterol 34, Sodium 610.9, Carbohydrate 13.7, Fiber 2.2, Sugar 4.9, Protein 16

GRASS-FED SIRLOIN STEAK WITH SPINACH



Grass-Fed Sirloin Steak with Spinach image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

4 (8-ounce) grass-fed sirloin steaks
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil, or enough to coat the bottom of the pan
4 tablespoons unsalted butter
2 garlic cloves, crushed and left in skins
8 sprigs fresh thyme
2 medium shallots, very finely chopped
1 pound spinach, cleaned

Steps:

  • Put a large, heavy-bottomed skillet over high heat. While the pan is heating, season the steaks with salt and pepper on both sides.
  • Add the oil, making sure there is enough to coat the bottom of the pan. Add the steaks and sear on 1 side for 2 minutes. Turn them over and sear on the other side for 3 minutes. (This will cook the steaks to medium-rare.)
  • Lower the heat and add 3 tablespoons of the butter, the garlic, and thyme. Baste steaks with the melted butter on both sides for 1 more minute. Remove the steaks from the pan and let them rest for 2 minutes.
  • While the steaks are resting, remove the garlic and thyme from the pan and wipe out the excess butter. Add the remaining tablespoon of butter and let it brown over high heat. Add the shallots and cook for a few seconds. Add the spinach and saute, stirring vigorously, until it is wilted, about 1 minute.
  • Put a bed of spinach onto each of 4 plates, place a steak on top, and serve.

SPINACH BEEF STIR-FRY



Spinach Beef Stir-Fry image

With tender strips of steak and fresh colorful vegetables, this mouthwatering stir-fry sizzles with flavor! "My versatile entree can also be made with chicken breasts instead of beef," says LaVerne Heath of Fountain, North Carolina. "If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used."-LaVerne Heath, Fountain, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
1 boneless beef sirloin steak (1 pound), cut into thin strips
2 teaspoons cornstarch
1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice, optional

Steps:

  • Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

GRILLED BEEF WITH SPINACH AND STRAWBERRY SALAD



Grilled Beef with Spinach and Strawberry Salad image

Dressed to impress, marinated sirloin is the star of this six-ingredient entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 4

Number Of Ingredients 6

1 lb boneless beef sirloin steak
3/4 cup balsamic vinaigrette dressing
6 cups baby spinach leaves
2 cups halved fresh strawberries
1/4 cup sliced green onions (4 medium)
1/4 cup slivered almonds, toasted

Steps:

  • In large nonmetal dish or resealable food-storage plastic bag, place steak. Add 1/4 cup of the vinaigrette dressing; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
  • When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices.
  • In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix.
  • Divide spinach mixture evenly onto serving plates. Top each with steak slices; sprinkle with almonds.

Nutrition Facts : Calories 250, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g

SIRLOIN STEAK WITH SPINACH AND ONIONS



Sirloin Steak with Spinach and Onions image

This one-pan broiler meal comes with a side of sizzle, with tender sirloin steak sharing a skillet with spinach, onions, and sundried tomatoes. An easy olive relish dresses up this simple weeknight dinner.

Provided by Greg Lofts

Time 40m

Number Of Ingredients 9

1 1/4 pounds top sirloin steak, room temperature
Kosher salt and freshly ground pepper
1/3 cup mixed marinated pitted olives, chopped
1/4 cup chopped sun-dried tomatoes (from about 8)
1/4 cup extra-virgin olive oil, divided
1/4 cup white balsamic vinegar, divided
1 large onion, halved and thinly sliced
1 large bunch spinach (10 ounces), thick stems removed
Lightly toasted crusty bread and butter, for serving (optional)

Steps:

  • Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
  • Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
  • Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

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