First things first: This is another one of those times when I had something I wanted to eat (steak) but wanted to give it a little panache. So, I looked at the garden and the refrigerator and here we are.
A caveat before we get started: Because this is another one of those making-it-up-as-I-go things, there are no process images. But this is pretty simple so even someone like you can figure it out.
Here’s what you’ll need:
Steaks (grass fed—not that grain fed or “grass finished” bullshit), seasoned
Balsamic Vinegar (the good stuff, not that watered down garbage)
Salt and Pepper
Grill your steak as you normally would (that means DO NOT COOK IT PAST MEDIUM). While your steak is on the grill, prepare the topping.
Heat olive oil in a 10” sauté pan until it shimmers but isn’t smoking. Add leeks and cook for a few minutes until the leeks just barely start to crisp. Add the spinach, balsamic vinegar and salt and pepper, and cook until the leaves are wilted and the vinegar has reduced a little.
Using tongs, place the topping on the steak once it has been removed from the grill.
Thank me later. Actually, thank me now.