Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

  • Cooking time15
  • Prep time15
  • Servings4
recipe image Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

Ingredients

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

  • Calories290
  • Total Fat14 g
  • Saturated Fat2.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat8 g
  • Cholesterol60 mg
  • Sodium180 mg
  • Total Carbs9 g
  • Dietary Fiber2 g
  • Sugars6 g
  • Protein28 g
  • Vitamin D0 mcg
  • Calcium79 mg
  • Iron5 mg
  • Potassium512 mg
  • Omega-30.5 g
  • Omega-62 g

Instructions

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. 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. Toss spinach in serving bowl with dressing until slightly wilted. Top with steak. Sprinkle, if desired, with freshly ground black pepper.