Food & Cooking Recipes Sirloin Steak with Spinach and Onions Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 14, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Chris Simpson Prep Time: 30 mins Total Time: 40 mins Servings: 4 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. Ingredients 1 ¼ pounds top sirloin steak, room temperature Kosher salt and freshly ground pepper ⅓ cup mixed marinated pitted olives, chopped ¼ cup chopped sun-dried tomatoes (from about 8) ¼ cup extra-virgin olive oil, divided ¼ 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) Directions 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. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT