A delicious recipe to boost your daily intake of vegetables with some very tasty beef!

4 sirloin/ porterhouse/ scotch/ rib eye steaks OR chicken breast fillets (skin-off)

3 cups baby spinach leaves

1 large red capsicum, cut into wedges

1 large green capsicum, cut into wedges

2 zucchini, cut into chunks

1 tablespoon oil

1 tablespoon butter

2 teaspoons sugar

1 clove garlic, crushed

1/4 cup balsamic vinegar

Put capsicums and zucchini into a baking tray, drizzle with 2 teaspoons oil and place under preheated grill for 10 minutes, turning frequently or until softened and browned.

Heat remaining oil in a frying pan over a medium-high heat.

Add steaks and cook for 2 - 3 minutes on each side (or until cooked to your liking).

Combine balsamic vinegar, garlic and sugar in a jug.

Pour over steaks in pan, add butter and cook for 1 minute, or until butter is melted.

Remove from heat.

In a medium bowl, combine grilled vegetables with baby spinach and arrange onto serving plates.

Slice steak and arrange over salad, drizzle with pan juices and serve.

Serves:  4.