Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

Pan-Seared Beef with Shallot Vinaigrette & Baby Spinach

Prep Time15 mins Cook Time15 mins Makes 4 Yield_measureservings

Ingredients List

  1. 1 -lb. (450 g) lean top sirloin steak
  2. 3 Tbsp. (45 mL) Becel Avo Plus™ Oil Blend, divided
  3. 4 large shallots, chopped
  4. 1/2 cup (125 mL) balsamic vinegar
  5. 1/2 cup (125 mL) fat free reduced sodium beef broth
  6. 1 package (227 g) (1 paquet (227 g.)) baby spinach leaves or arugula, coarsely chopped


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.

Nutritional Information


290 (1 serving)

Total Fat

14g (1 serving)

Saturated Fat

2.5g (1 serving)

Polyunsaturated Fat

3g (1 serving)

Monounsaturated Fat

8g (1 serving)


60mg (1 serving)


180mg (1 serving)

Total Carbs

9g (1 serving)

Dietary Fiber

2g (1 serving)


6g (1 serving)


28g (1 serving)


79mg (1 serving)


5mg (1 serving)


512mg (1 serving)


0.5g (1 serving)


2g (1 serving)