Seared Sirloin with Chimichurri, Lemony Spinach and Roasted Peppers
A quick-seared lean sirloin sliced over garlicky wilted spinach and sweet roasted red peppers, finished with a bright parsley chimichurri and a squeeze of lemon. Built around heme iron with an intentional vitamin C partner to support replenishment across the cycle.
Why it works
Lean red meat is the most bioavailable dietary source of heme iron, the form the body absorbs most efficiently, which matters because menstrual blood loss is a leading contributor to depleted iron stores in menstruating people. Serving it with vitamin-C-rich roasted red pepper, lemon and parsley leverages the well-documented effect of ascorbic acid enhancing absorption of the non-heme iron from the spinach, while keeping the plate anti-inflammatory and vegetable-forward. This is a food-first way to support iron intake and is not a substitute for testing or treating diagnosed iron deficiency.
Grounded in dietary-iron science: heme iron is more bioavailable than non-heme iron, and vitamin C reliably increases non-heme iron absorption in controlled feeding studies; menstruating people have higher recommended iron intakes to offset cyclic losses.
Ingredients
- 300 g lean beef sirloin steak
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for searing
- 2 roasted red peppers (from a jar), sliced
- 5 packed cups baby spinach
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 3 tbsp extra-virgin olive oil, for the chimichurri
- 1 tbsp red wine vinegar
- 1 clove garlic, minced (for the chimichurri)
- 1/4 tsp red pepper flakes
Method
- Make the chimichurri first so the flavors meld: stir together the chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, 3 tbsp extra-virgin olive oil and a pinch of salt in a small bowl, then set aside.
- Pat the sirloin very dry and season both sides with the salt and black pepper. Heat 1 tbsp olive oil in a heavy skillet over medium-high until shimmering.
- Sear the steak 3 to 4 minutes per side for medium-rare, then transfer to a board and let it rest for at least 5 minutes so the juices redistribute.
- Lower the heat to medium, add the sliced garlic to the same pan and cook 30 seconds until fragrant, then add the spinach in handfuls, tossing just until wilted, and stir in the sliced roasted peppers and the lemon juice.
- Slice the rested steak thinly against the grain. Divide the spinach and peppers between two plates, fan the steak over the top, and spoon the chimichurri generously over the meat.
