Ingredients

The following ingredients have 4 Servings
  • 1 Tbs. olive oil
  • 3 oz. pancetta or thick-cut bacon, chopped
  • 1 garlic clove, minced
  • 1 1/4 lb. baby spinach, rinsed but not dried
  • Salt and freshly ground pepper, to taste
  • 4 T-bone steaks, each about 1 inch thick

Instruction

  • <b>Cook the spinach</b>
  • Prepare a gas or charcoal grill for direct grilling over high heat. In a saucepan over medium heat, warm the oil. Add the pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach a handful at a time and cook just until wilted, about 5 minutes total. Season with salt and pepper. Remove from the heat and cover the pan to keep warm.
  • <b>Grill the steaks</b>
  • Season the steaks with salt and pepper. Lightly oil the grill rack. Grill the steaks, turning once, 6 to 8 minutes total for medium-rare. Transfer the steaks to warm plates and the spinach to a serving bowl and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).