Cumin-Crusted Steaks With Mushroom Relish and Spinach

Ingredients
2 tablespoons shallots, coarsely chopped
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 lb lean grilling steaks (flat iron, filet, blade or round)
Cooking spray
1/2 teaspoon Worcestershire sauce
2 tablespoons mushroom bruschetta topping
1 teaspoon minced garlic
8 oz pre-diced fresh tomatoes (1 1/4 cups)
1 (5-oz) bag baby spinach leaves


Prep

• Chop shallots.

Steps

1. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Combine cumin, fennel, salt, and pepper; season both sides of steaks with mixture. Coat steaks with cooking spray and place in pan; cook 3–4 minutes on each side or until 145°F (for medium-rare). Remove steaks from pan; cover to keep warm.
2. Coat pan with cooking spray, then return to burner and reduce heat to medium. Place shallots in pan; cook and stir 2–3 minutes or until soft. Stir in Worcestershire sauce and bruschetta topping; cook 1–2 minutes or until thoroughly heated. Remove from heat.
3. Preheat second large nonstick sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with cooking spray. Place tomatoes and garlic in pan; cook 2–3 minutes or until softened. Add spinach; cook 1–2 minutes or until lightly wilted. Top each steak with the mushroom mixture and serve with spinach.

(Recipe courtesy of Publix Aprons Simple Meals)