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Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

  • Cooking time15 min
  • Prep time15 min
  • ServingsRecipe serves 4


  • 1 -lb. lean top sirloin steak
  • 3 Tbsp. Becel Avo Plus™ Oil Blend , divided
  • 4 large shallots , chopped
  • 1/2 cup balsamic vinegar
  • 1/2 cup fat free reduced sodium beef broth
  • 1 package (227 g) baby spinach leaves , coarsely chopped
Total Fat14.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat8.000 g
Cholesterol60 mg
Sodium180 mg
Total Carbs9.00 g
Dietary Fiber2.0 g
Sugars6.00 g
Protein28.00 g
Vitamin D0.000 mcg
Calcium79 mg
Iron5.00 mg
Potassium512.000 mg
Omega-30.50 g
Omega-62.00 g


  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.