Grilled Beef with Spinach

Instructions

1. 1

   Remove steaks from refrigerator 15 minutes before grilling to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Room temperature meat grills more evenly and develops a better crust.

2. 2

   Preheat grill to medium-high heat (about 450°F). Brush grill grates with oil to prevent sticking.

3. 3

   Place steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, then flip and cook another 4-5 minutes for medium-rare doneness. Transfer to a warm plate and tent with foil to rest.

   Tip: Use a meat thermometer for accuracy: 130°F for medium-rare.

4. 4

   While steaks rest, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced shallots and sauté for 2 minutes until softened and fragrant.

5. 5

   Add sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.

   Tip: Don't overcrowd the pan; let mushrooms caramelize properly.

6. 6

   Pour white wine into the skillet, scraping up any browned bits from the bottom, and let it reduce by half for about 1 minute.

7. 7

   Reduce heat to medium and add minced garlic and thyme sprigs, cooking for 30 seconds until fragrant. Stir in fresh spinach in batches, allowing each addition to wilt before adding more.

   Tip: Add spinach gradually so it wilts evenly and doesn't overflow the pan.

8. 8

   Once all spinach is wilted, remove from heat and stir in butter, lemon juice, and a pinch of salt and pepper to taste. Discard thyme sprigs.

9. 9

   Divide the spinach mixture among four plates and top each with a grilled steak. Serve immediately while steaks are still warm.

   Tip: Pour any pan juices over the spinach for extra flavor.