Ingredients :

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1 cup balsamic vinegar
1 tsp sugar
2 tbl freshly cracked black pepper more to taste

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Method :

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* 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.