Ingredients

• 4 6-oz. thin- cut steaks like beef tenderloin steaks (1/2- to 3/4-inch thick)
• baby spinach- 16 oz.
• tomatoes, roma or vine-ripened- 2, sliced into 1-inch slices and then in half
• avocado- 1, diced
for Rice:
• brown rice- 1 cup
• chicken broth- 1 14.5oz. can
STAPLES
• salt & pepper
• olive oil- 3 tablespoons
• butter- 2 tbspns
• water- ½ cup

Instructions

1. Season steak with salt and pepper
2. Heat olive oil in skillet over medium-high heat and sauté steaks in oil until brown; do not overcook
3. Remove cooked steaks to a serving plate
4. Add butter to skillet and melt over medium-high heat
5. Add tomatoes and sauté until they begin to brown, approximately two minutes
6. Add spinach and sauté until reduced, approximately 3 minutes
7. Add diced or sliced avocado and spoon mixture over steak
8. Serve with rice
Rice
9. Bring chicken stock, water and rice to a boil
10. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed