Recipe: Seared Steak on Sauteed Spinach topped with Crispy Caramelized Leeks and Garlic

Ingredients:
The Beef
• 2 strips of Angus Steak
• Salt & pepper to taste
The Leeks
• 1/2 leek, the green part
• 1 clove of garlic, minced
• 1 teaspoon of balsamic vinaigrette
The Spinach
• 1 large handful of spinach
• 1 clove of garlic, minced


I didn't take any during pictures for this one since I didn't really plan on making much out of this meal, but the crispy leeks actually turned out a lot better than I'd expected, so here we are.

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Pat dry the steaks and apply salt and pepper to both sides, then lay onto a hot non-stick frying pan. While that's going, chop up the garlic, and very thinly slice the leeks lengthwise, so you're left with what looks like a bunch of green hair. Once they're browned on one side, flip the steaks over and leave them there for a little bit - depending on how large your steaks are and how cooked you want them, the process could take anywhere from 5 minutes to 9.

When the meat's finished, transfer it to a plate, then toss in the leeks and half of the garlic and saute them in the residual steak fat until soft, at which point you add in the balsamic vinaigrette and continue stirring until browned.

Remove from the heat, taking care to drain of excess grease, and place in a small neat pile on top of the steak.

Take the rest of the garlic, and saute it with the spinach until soft, season with salt and pepper to taste.

Plate and serve immediately.