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Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

  • Cooking time15 min
  • Prep time15 min
  • Portions 4
recipe image Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach


  • 1 -lb. (450 g) lean top sirloin steak
  • 3 Tbsp. (45 mL) Becel Avo Plus™ Oil Blend, divided
  • 4 large shallots, chopped
  • 1/2 cup (125 mL) balsamic vinegar
  • 1/2 cup (125 mL) fat free reduced sodium beef broth
  • 1 package (227 g) (1 paquet (227 g.)) baby spinach leaves or arugula, coarsely chopped

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Season steak, if desired. Heat 1 Tbsp. (15 mL) Becel Avo Plus™ Oil Blend in large nonstick skillet over medium-high heat and cook steak, turning once, until desired doneness. Remove steak and let sit; thinly slice.
  2. Heat remaining 2 Tbsp. (30 mL) Oil in same skillet and cook shallots, stirring occasionally, 4 minutes. Add vinegar and broth. Reduce heat to low and simmer 5 minutes.
  3. Toss spinach in serving bowl with dressing until slightly wilted. Top with steak. Sprinkle, if desired, with freshly ground black pepper.