5-6 oz. fresh spinach leaves 1/3 cup extra-virgin olive oil 2 garlic cloves, smashed 1 large sprig of rosemary 1 lb. boneless top sirloin steak (about 1 inch thick) Salt and freshly ground black pepper 1 large shallot, thinly sliced 6 shiitake mushrooms, sliced 1-1/2 Tablespoons balsamic vinegar 1-1/2 Tablespoons red wine vinegar
Mound the spinach on individual salad plates.
Heat the olive oil with the garlic and rosemary in a large 12-inch skillet over high heat, turning the garlic and rosemary over once or twice, until the garlic is golden, about 4 minutes. Discard the garlic cloves and rosemary.
Meanwhile, cut the steak crosswise into 1/8-inch thick slices and toss with salt and freshly ground black pepper. Add the meat to the skillet all at once and sauté over high heat for about 3 minutes or until browned and just cooked through. Arrange the steak with tongs over the greens.
Add the shallots and mushrooms to the skillet along with the vinegars; sauté for 2-3 minutes. Season with salt and freshly ground black pepper. Pour the dressing over the steak and serve immediately.
This is one of those salads that needs to be eaten immediately for best results.