Balsalmic- dijon flank steak with sauted spinach

By duckieq

Ingredients

• 3 T. balsalmic vinegar
• 2 T. olive oil
• 2 T. fresh lemon juice
• 2 T. dark brown sugar
• 1 T. dijon mustard
• 1 T. worcestshire sauce
• 1 tsp. fresh, minced rosemary
• 2 garlic cloves, minced
• 1/2 tsp. ground black pepper
• 1 1/4 lbs. flank steak, trimmed
• 1/2 tsp. salt
• 2 tsp. unsalted butter
• 3 garlic cloves, thinly sliced
• 1 10oz bag baby spinach

Preparation

Step 1

1) whisk together oil, vinegar, lemon juice, brown sugar, mustard, worcestshire, rosemary, minced garlic and half the pepper.
place marinade along with steak in a resealable bag; refrigerate a minimum of 4 hours, turning occasionally

2) heat grill pan over md. high heat and mist with pam. remove steak from marinade and season with 1/8 tsp. salt. grill 5 minutes per side (for md. rare) transfer steak to a cutting board, sprinkle with another 1/8 tsp. salt, tent with foil and let rest 10 minutes.

3) melt butter in nonstick pan over md heat. add sliced garlic and saute 1 minute; season with remaining salt and pepper. add half the spinach and saute until wilted, about 1 minute. add remaining spinach and saute til wilted. slice steak and serve with spinach