3 tblspnsolive oildivided; Do Not use in marinade if BBQ meat
2 tblspnsred wine vinegar
Kosher salt
black pepperground
1/4 tspnred pepper flakes
2 lbssirloin or flank steakany sirloin steak will be less expensive than flank st
1 tblspnbutter
11 oz.baby spinach
romano cheesegrated
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Instructions
In zip-top plastic bag, combine half of the garlic, 1 tablespoon of the olive oil (don't add if barbecuing), the vinegar, 2 teaspoons of salt, 1 teaspoon of pepper and the red pepper flakes. Add the steak, then close the bag, squeezing to remove as much air as possible. Make sure the marinade covers the meat on all sides. Refrigerate for at least 2 hours and up to 8.
When ready to cook, heat a large skillet over medium-high. Remove the steak from the marinade, patting it dry with paper towels. Add 1 tablespoon of olive oil to the skillet. When the oil is hot, add the steak and cook for 5 minutes per side for medium-rare, or until desired temperature. Remove the steak from the pan and set aside to rest.
Meanwhile, return the skillet to the heat and melt the butter with the remaining tablespoon of olive oil. Add the remaining garlic and saute for 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper. When the steak has rested, slice it thinly across the grain. Serve with the spinach, topped with grated Romano.