2 large cloves garlic
1 tsp. salt
1/4 tsp. pepper
1 (2 lb.) boneless sirloin steak (about 1 1/2 to 1 3/4 inch thick)
1 1/2 tsp. olive oil
1 tbsp. butter
2 (10 oz.) bags spinach leaves, fresh
4 oz. Blue Cheese, crumbled

Preheat oven to 425°F.

Chop garlic, salt and pepper together on a board until a paste forms; rub evenly on both sides of steak. Heat oil in a large ovenproof skillet over high heat. Add the steak and cook 3 minutes per side, until deeply browned; transfer to oven and roast 15 to 20 minutes for medium-rare or longer for more doneness. Remove and let stand 10 minutes. During stand time, melt butter in a large saucepan over medium heat. Add spinach and cover with a tight fitting lid. Cook 1 minute, until spinach wilts. Add cheese and stir to melt. Divide spinach on plates. Cut steak into 1/4-inch slices; lay slices over spinach and drizzle with drippings. Carbs: 2.5 grams.

Serves 4.