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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless sirloin steak (about 6 oz. ea.)
- 3 Tbsp. Bertolli® Extra Virgin Olive Oil (divided)
- 2 cloves garlic (finely chopped)
- 20 oz. baby spinach leaves (10 oz. ea.)
- 1 shallots
- 1 jar bertolli vodka sauc made with fresh cream
- 1/2 cup crumbled gorgonzola (about 2 oz)
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Directions
- Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness.
- Meanwhile, heat 2 tablespoons Olive Oil in 12-inch nonstick skillet over medium heat and cook 1 clove garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted.
- To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese.
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