Time: 25 min.
Complexity: easily
Servings: 4

If you don't have a grill, you can grill this delicious steak in the oven. Serve with garlicky spinach and top it all with a tomato-vodka sauce with Gorgonzola. Blue cheese enhances the creaminess and piquancy of the store-bought vodka sauce, giving it a unique flavor.

Ingredients:

• 4 boneless sirloin steaks (approximately 170g each)
• 3 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, finely chopped
• 2 packages (280 g each) of baby spinach
• 1 small onion or shallot, finely chopped
• 1 jar of fresh cream vodka sauce
• 0.5 cup crumbled gorgonzola (about 60 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, spinach, Gorgonzola cheese

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Preparation:

Step 1
• Season the steaks with salt and pepper. Grill or broil until desired doneness.
Step 2
• Meanwhile, in a 12-inch nonstick skillet over medium heat, heat 2 tablespoons of olive oil and sauté 1 clove of garlic for 30 seconds. Add the spinach. Cover and cook, stirring occasionally, for 2 minutes or until the spinach is wilted. Season with salt and pepper, transfer to a serving platter, and keep warm.
Step 3
• In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and cook the shallots, stirring frequently, for 2 minutes. Add the remaining garlic and cook for 30 seconds. Add the sauce and cook, stirring occasionally, for 2 minutes. Add 1/4 cup of cheese and cook over low heat for 1 minute or until the cheese is melted.
Step 4
• To serve, place the steaks on the spinach and pour the sauce over them. Sprinkle with the remaining 1/4 cup of cheese.

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