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Pat the sirloin steak dry thoroughly with paper towels. Season both sides generously with the garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.
Carefully place the seasoned steak into the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
While the steak rests, prepare the salad. In a medium bowl, combine the fresh spinach, halved cherry tomatoes, thinly sliced red onion, and chopped toasted pecans.
In a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper until well combined.
Slice the rested steak thinly against the grain. Lightly dress the spinach salad with the balsamic vinaigrette. Top the salad with the sliced garlic steak and serve immediately.

Pat the sirloin steak dry thoroughly with paper towels. Season both sides generously with the garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking.
Carefully place the seasoned steak into the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
While the steak rests, prepare the salad. In a medium bowl, combine the fresh spinach, halved cherry tomatoes, thinly sliced red onion, and chopped toasted pecans.
In a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper until well combined.
Slice the rested steak thinly against the grain. Lightly dress the spinach salad with the balsamic vinaigrette. Top the salad with the sliced garlic steak and serve immediately.