Sirloin Steak with Baby Spinach ​

2 Tablespoons The Enchanted Olive Zesty Onion EVOO
1 (1 pound) Boneless Beef Sirloin Steak, 3/4-inch thick, cut into 4 pieces
1 Large Onion, sliced
1 Small Red Pepper, chopped
3 Cloves Garlic, minced
1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
1/2 Cup Water
2 Tablespoons The Enchanted Olive Dark Chocolate Expresso Balsamic Vinegar
1 tablespoon Chopped Fresh Rosemary leaves
1 (7 ounce) Bag Fresh Baby Spinach
Hot Mashed Potatoes

Heat 1 tablespoon zesty onion EVOO in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat. Heat the remaining zesty onion EVOO in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often. Stir the soup, water, balsamic vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Sirloin Steak with Baby Spinach Recipe

Jamaican Jerk Beef Top Loin

2 Cups Beef Broth
1/4 Cup The Enchanted Olive Garlic Mushroom
3 Tablespoons Jamaican Jerk Seasoning
2 Tablespoons The Enchanted Olive Garlic Cilantro Balsamic Vinegar
3 Lb. Boneless Beef Top Loin or Beef Sirloin Steak
1 tablespoon lemon juice

Stir the broth, garlic mushroom EVOO, jerk seasoning and garlic cilantro balsamic vinegar in a 2-quart shallow, nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn it over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 8 hours, turning the steak over a few times while it's marinating. Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade in a 1-quart saucepan. Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice. Keep warm. Grill the steak for 28 minutes for medium-rare or to desired doneness. Let stand for 10 minutes before slicing. Serve the heated marinade with the steak or pour on top.

Zesty Meatloaf

1 cup carrots, diced
1/2 cup onion, diced
1/8 cup The Enchanted Olive Zesty Onion Olive Oil
1 lb. ground chuck
1 cup Italian-seasoned breadcrumbs
2 eggs
2 teaspoons salt
1 teaspoon ground pepper
2 tablespoons garlic, minced
½ onion
½ cup The Enchanted Olive Hickory Balsamic Vinegar
3-4 slices provolone cheese, cut into strips (optional)
Shredded cheese (optional)
Olive Oil – Mist

Sauté carrots and onions in sauté pan until soft. Add carrots, onions, olive oil, ground beef, breadcrumbs, eggs, salt, pepper and garlic to stand mixer bowl. Using mixer’s lowest speed, mix until all ingredients are well incorporated. Spray casserole dish or loaf pan with olive oil, cover and refrigerate for 30 minutes if time allows and remove from refrigerator. Cut 5 triangles from ½ onion and place around and on top of the meatloaf. Cover & Cook at 350°F for 20 minutes. Uncover and coat meatloaf in balsamic vinegar and top with provolone slices and shredded cheese. Cook uncovered at 350°F for additional 10 minutes, or until cheese is heavily browned.

Cajun Dirty Rice

2 lb ground chuck
2 tablespoons The Enchanted Olive Jalapeno Olive Oil
2 tablespoons The Enchanted Olive Greek Seasoning Balsamic Vinegar
1 cups onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 tablespoons garlic, minced
2 1/2 teaspoons paprika
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon black pepper
1⁄4 cup parsley, chopped
7 cups cooked rice, packed

Heat oil in large pot over medium heat. Add pork and beef and cook until meat is browned. Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic, 2 tablespoons garlic in white balsamic vinegar and saute for 2 minutes. Add seasonings, beef stock, Worcestershire sauce, bay leaves, thyme, and pepper. Bring mixture to a boil, lower heat and simmer for 30 minutes. Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes. Stir parsley. Stir in cooked rice until completely incorporated.