Seared Steak with Spinach & Zucchini

• 6 oz sirloin steak
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked sliced zucchini (from about 1.5 cups raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1.5 tbsp olive oil
• 1 clove garlic, minced
• salt and pepper

• 12 oz sirloin steak
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked sliced zucchini (from about 1.5 cups raw)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 3 tbsp olive oil
• 2 clove garlic, minced
• salt and pepper

• 18 oz sirloin steak
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked sliced zucchini (from about 1.5 cups raw)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 4 1/2 tbsp olive oil
• 3 clove garlic, minced
• salt and pepper

• 24 oz sirloin steak
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked sliced zucchini (from about 1.5 cups raw)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 6 tbsp olive oil
• 4 clove garlic, minced
• salt and pepper

1. Sear the sirloin in a hot dry pan over medium high heat, 3 to 4 minutes a side, until a deep brown crust forms and it reaches 145°F in the center.

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2. Move the steak to a plate and rest 3 minutes so the juices settle.

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3. In the same pan, warm the olive oil and garlic over medium heat, add the mushrooms, and cook 5 to 6 minutes, until softened and browned and their liquid has cooked off.

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4. Add the zucchini and cook 3 to 4 minutes, until tender and lightly golden.

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5. Add the spinach and cook 1 to 2 minutes, until it wilts.

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6. Slice the steak, plate it with the vegetables, and serve.

• Calories568
• Protein58g
• Carbs8g
• Fat33g
• Fiber3g
• Sodium147mg

• Joint Comfort
• A Healthy Weight
• Steady Energy
• Mood Support

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