Instructions: 4 8- To 10-ounce top sirloin or tri-tip steaks - about 1 inch thick
kosher salt to taste
3 tablespoons olive oil
1 1/2 pounds fresh spinach leaves - stems removed, washed well and dried
1 tablespoon minced garlic
2 tablespoons fresh lemon juice

Instructions:
1. Build a hot fire in your grill; you will be able to hold your hand 5 inches above grill surface for only 1 to 2 seconds.

2. While coals heat, make glaze: In a small saucepan, bring vinegar, sugar and 2 tablespoons pepper to a boil over high heat. Reduce heat to medium low and simmer vigorously, until mixture is reduced by two-thirds and is syrupy, about 15 to 20 minutes. Set aside and cover to keep warm.

3. Sprinkle steaks generously with salt and pepper and place on grill. Sear well on one side, about 4 to 5 minutes; turn and sear well on second side, another 4 to 5 minutes, then continue to cook until done to your likeness, about 2 more minutes for rare. To check for doneness: cut 1/4-inch into thickest part of meat and take a peek; it should be slightly less done than you like it. Remove steaks from grill, brush generously with glaze, cover loosely with foil and allow to rest for 5 minutes while preparing spinach.

4. In a large saute pan, heat oil over high heat until very hot but not quite smoking. Add spinach and stir vigorously until it wilts, about 1 or 2 minutes. Add garlic and cook, stirring, another 30 seconds. Remove pan from heat and stir in lemon juice.

5. Place a mound of spinach on each plate, top with a steak and serve.

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