0.0 – 0 reviews • Main Dish
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 4 boneless sirloin steaks (about 6 oz. ea.)
- 3 Tbsp. extra virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 2 bags (10 oz. ea.) baby spinach leaves
- 1 small shallot or onion, chopped
- 1 jar Bertolli® Vodka Sauce made with Fresh Cream
- 1/2 cup crumbled gorgonzola cheese (about 2 oz.)
Instructions
- Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness.
- Meanwhile, heat 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat and cook 1 clove garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm.
- Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted.
- To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese.
- Cost per recipe*: $27.09
- Cost per serving*: $6.77.
- *Based on average retail prices at national supermarkets.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
278 |
| Total Fat |
20 g |
| Saturated Fat |
6 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
14 g |
| Cholesterol |
43 mg |
| Sodium |
241 mg |