- 1 Highland Grass Fed Sirloin Steak
- 3 Tablespoons mixed fresh, chopped herbs (oregano, rosemary, thyme)
- 4 Tablespoons olive oil
- 4 lbs fresh spinach, washed and dried
- 2 Tablespoons coarse salt
- 2 Tablespoons ground black pepper
- 1 garlic clove, minced
- 1 lemon, juiced
Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high heat.
In a small bowl, mix herbs with 1 Tablespoon of olive oil. Brush steak with herb/olive oil mixture and season with salt, pepper and fresh herbs.
Place steak on oiled grill grate or grill pan. Grill, covered, about 3 minutes on the first side and 2 minutes on the second side. With an instant thermometer, check the temperature and pull steaks off at 120°F - 125°F. Do not overcook.
Transfer steak to cutting board and cover. Let it rest for 5 to 10 minutes. As it rests, the temperature will rise to 135°F for medium rare.
During this rest period, sauté the garlic with olive oil over medium heat. Toss in spinach, drizzle with lemon juice and season with salt and pepper. Cook just enough to wilt.
Slice the steak against the grain and serve over the wilted garlic lemon spinach.