1 lb. top sirloin, tenderloin, tri-tip, porterhouse, or rib-eye steaks
1 T. kosher salt
1 tsp. ground black pepper
¼ cup chopped fresh rosemary leaves
4 cloves garlic, cut into slivers
½ cup olive oil
1 lb. new potatoes, par-boiled and cut into ½” thick slices
1 large vidalia onion, sliced into ½” thick slices
4-6 cups fresh spinach leaves
Place steak in a shallow pan. In a small bowl, combine the salt, pepper, rosemary, garlic, and oil. Rub both sides of the steaks with ½ of the mixture.
Pour the remaining mixture over the sliced potatoes and onion. Toss well.
Heat grill to high, then when hot, add steaks, and REDUCE heat to medium and cook for 3-5 minutes per side, depending on thickness.
While steaks are cooking, add the potatoes and onions to the grill and cook for 10 minutes, turning over once.
When ready to serve, place fresh spinach leaves on platter; cut steaks into thin strips and lay on the spinach leaves. Place the potatoes and onions around the steak. Serve at once.
NOTE: Serve with fresh tomatoes slices sprinkled with crumbled blue cheese for more color and nutrition.