This lighter take on a deliciously earthy and hearty meal skips the starch but keeps all of the flavor.

Preparation

Preheat oven to 400°F

Add olive oil to a large oven-safe skillet and place over high heat. Season sirloin with salt and pepper. When oil begins to smoke, add sirloin and sear for 3–4 minutes until browned, then turn over and place entire pan into oven. Roast for 20 minutes or until a probe thermometer placed into the thickest part of the sirloin reads 140°F. Remove sirloin from skillet and let rest, covered loosely with aluminum foil, for 5–7 minutes.

While roast is resting, place a large skillet over medium high-heat and add butter and mushrooms. Add salt to taste and sauté mushrooms for 3–5 minutes, then add Marsala wine. Be careful, as wine may flame while the alcohol burns away. Reduce wine by half, moving mushrooms in the skillet frequently, then remove mushrooms from pan and reserve.

Place spinach in the same hot skillet, and cook for 2–3 minutes until just wilted.

Slice sirloin across the grain and plate with warm mushrooms and spinach.