Balsamic Glazed Sirloin Steak and more!

This is a two night recipe. You cook the first meal day 1 and day 2, you use the leftovers from day 1 to create a whole new dinner...This one is my family's favorite!


DAY 1 DINNER



Balsamic-Glazed Sirloin & Spinach
Makes 4 servings PLUS leftovers for tomorrow nights Skillet Steak & potatoes


2 lbs TOP SIRLOIN STEAK

1/4 cup plus 2 Tbsp OLIVE OIL, divided
2 VIDALIA ONIONS, or other sweet onions, thinly sliced.
2 tbsp PLUS 1/2 tsp BALSAMIC VINEGAR, divided
2 tsp SALT, divided
2 tbsp BLACK PEPPER, coarsely ground
6 BAKING POTATOES
2 (10 ounce) bags SPINACH, chopped

BEFOREHAND
Poke potatoes with fork, wrap in foil and place in oven until ready.

Heat 2 tbsp oil in large skillet over Med-High heat.
Add onions and cook 10 minutes or until softened, stirring occasionally.
Sprinkle with 1 tbsp Balsamic and 1/2 tsp of Salt.
Cook 10 minutes or until beginning to brown.
Remove and keep warm.

Meanwhile, press 2 tsp pepper onto both sides of steak and rub with 1/2 tsp balsamic vinegar.
Sprinkle with 1/2 tsp salt.

Heat 1 tbsp oil in skillet, add steak and cook for 5 minutes. Turn and cook other side 3-5 minutes until med-rare or to desired doneness.
Transfer to serving platter and keep warm.

Add 2 tsp of oil to CLEAN skillet, add spinach. Cover skillet until spinach wilts. Stir in remaining balsamic vinegar. Cook 1 minute.

Cut steak into thin slices or cubes, arrange over spinach and onions and serve with potatoes.


Reserve and refrigerate leftover steak and 2 potatoes for tomorrow nights dinner


DAY 2 DINNER



Skillet Steak & Potatoes
Makes 4 servings and a little left over for lunch the next day! (this seriously takes 10 mins to make!)

Steak from last nights dinner, cubed.
Potatoes from last nights dinner, cubed
2 tbsp OLIVE OIL
1 ONION, chopped
1 tsp SALT
1/2 tsp BLACK PEPPER
1/2 tsp PAPRIKA
1/4 tsp RED PEPPER FLAKES
1 cup CORN
1 cup GRAPE TOMATOES, halved
1/4 cup PARSLEY, chopped (optional)
1 tsp GARLIC, chopped

Cut steak into bite size pieces. You need about 1 1/2-2 cups of meat.
Heat oil in large skillet over med-high heat.
Add onion, cook and stir 8 minutes or until onion begins to brown.
Add garlic, cook and stir 1 minute.
Add chopped potatoes, cook WITHOUT STIRRING for 4 minutes. Sprinkle with salt, pepper, paprika and red pepper flakes. Stir, scraping up any browned bits from bottom of skillet.
Add corn, tomatoes and steak. Cook and stir until heated through.

Garnish with parsley.