Sirloin Steak with Spinach and Onions

Name: Sirloin Steak with Spinach and Onions
Prep time: 30 min
Total time: 40 min
Ingredients: 1.25 pounds top sirloin steak, room temperature; Kosher salt and freshly ground pepper; 0.333 cup mixed marinated pitted olives, chopped; 0.25 cup chopped sun-dried tomatoes (from about 8); 0.25 cup extra-virgin olive oil, divided; 0.25 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)

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By

Greg Lofts

Updated on February 14, 2022

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