Slow-Simmered Sirloin with Tomato-Herb Cannellini Beans

Prepare the ingredients: Cut the 1.5 lbs of raw top sirloin steak into 1-inch bite-sized cubes. Season the beef cubes with 1/2 tsp salt and 1/4 tsp black pepper. Finely dice 1 medium yellow onion. Peel and mince 6 garlic cloves, keeping 4 cloves separate for the beef stew and 2 cloves for the spinach. Drain and rinse 15 oz of canned cannellini beans. Finely chop 1/4 cup of fresh flat-leaf parsley.

Sear the beef: Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned sirloin cubes in a single layer. Sear for 4 to 5 minutes, turning occasionally, until a deep brown crust forms on all sides. Use a slotted spoon to transfer the seared beef to a plate, leaving the drippings in the pan.

Build the aromatic base: Reduce the heat to medium. Add 1 tsp of olive oil to the same skillet. Stir in the diced yellow onion and cook for 4 minutes, stirring occasionally, until softened and translucent. Add 4 cloves of the minced garlic, 1 tsp of dried oregano, and 1 tsp of dried basil. Sauté for 1 minute until fragrant.

Simmer the sirloin: Pour in 1 cup of low-sodium beef broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Stir in 14.5 oz of canned crushed tomatoes. Return the seared sirloin and any accumulated juices to the skillet. Bring the liquid to a gentle boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes until the beef is tender.

Add the beans: Uncover the skillet and stir in the drained cannellini beans. Simmer uncovered for an additional 5 minutes to allow the sauce to thicken slightly and the beans to absorb the Italian herb flavors. Taste and adjust seasoning with additional salt and black pepper if needed.

Sauté the garlic spinach: While the beans are heating through, heat 2 tsp of olive oil in a separate large skillet over medium heat. Add the remaining 2 cloves of minced garlic and cook for 30 seconds until fragrant but not browned. Add 10 oz of fresh baby spinach in batches, tossing constantly for 2 to 3 minutes until just wilted. Remove from the heat, drizzle with 1 tbsp of fresh lemon juice, and season with a pinch of salt.

Plate and serve: Divide the warm garlic spinach evenly among four shallow bowls. Spoon the slow-simmered sirloin and tomato-herb cannellini beans over the spinach. Garnish each portion with 1/4 cup of fresh chopped flat-leaf parsley.