BALSAMIC-DIJON FLANK STEAK WITH SAUTEED SPINACH

BALSAMIC-DIJON FLANK STEAK WITH SAUTEED SPINACH image

Categories Beef

Yield 4 servings

Number Of Ingredients 14

3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons brown sugar Splenda
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1-1/4 pounds flank steak, trimmed
1/2 teaspoon kosher salt
spray butter
3 garlic cloves, thinly sliced
1 10 ounce bag baby spinach

Steps:

1. Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl. Place the steak in a resealable bag, pour in the marinade and turn to coat. Refrigerate for a minimum 4 hours, turning occasionally. 2. Heat a grill pan over medium high heat and mist with cooking spray. Remove steak from marinade and season with 1/8 teaspoon of the salt. Grill 5 minutes per side for medium rare or 7 minutes for medium. Transfer steak to a cutting board, sprinkle with another 1/8 teaspoon salt, tent with foil and let rest 10 minutes. 3. Spray butter in a large nonstick skillet over medium heat. Add the sliced garlic and saute 1 minute; season with remaining salt and black pepper. Add half the spinach and saute until wilted, about 1 minute. Add remaining spinach and saute until just wilted, 1 minute more. Slice steak and serve with the spinach.