Beef and Tomato Salad with Balsamic Syrup Recipe

Twyford_332 Sirloin steaks, cut 3/4 inch thick (about 8 ounces each)

1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons minced garlic
4 cups baby spinach leaves, torn into pieces
6 small tomatoes sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan shavings

Balsamic Syrup
1 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 tablespoons olive oil

To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange spinach and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.