Easy Steak with Red Pepper, Pineapple, and Spinach Curry Sauce

Posted on Posted in Dinners

My husband pretty much rocks.  I was gone all day Saturday at a BalancedBites Practical Paleo workshop and on my way home I got a picture message that said “Dinner”:

It is a grainy picture from the text message because I gobbled it up right when I got home and didn’t have a chance to take one with my camera. Nevertheless, I wanted to share this recipe since it was delicious!


2 lbs sirloin steak, room temperature (or any kind of steak you have on hand, this was a conventional cut to save a few bucks), season with salt, pepper, and a salt-free season all (we use the Kirkland brand from Costco)
1 TBS grass-fed butter
1 organic red bell pepper, diced (big chunks)
1 16 oz can organic pineapple chunks, drained, reserve 1/2 cup juices
1 cup bone broth (homemade) OR substitute for broth/stock of choice (chicken or beef should work just fine)
4 cups organic baby spinach
1/8 tsp salt, 1/2 teaspoon ground black pepper, 1 TBS curry seasoning


  1. Pre-heat broiler (500 degrees). Stick the steak in the oven on glass dish stainless steel baking pan until medium rare, turning once after 8 minutes (or once more caramelized on top). Remove from oven. Let sit for 5 minutes before cutting (it will cook a little more when you do this).
  2. Meanwhile, heat a medium sauce pan to medium high heat, melt butter. Add pepper and saute until tender. Add pineapple and 1/2 cup juices and cook for a few minutes more. Pour in broth and stir. Sprinkle in salt, pepper and curry. Stir to incorporate into sauce. Reduce heat and simmer on low, reducing liquid slightly, about 10 minutes. Add spinach and stir in to wilt. Remove from heat.
  3. Serve steak sliced on top of pepper mixture

Eat and enjoy!

What did you have for dinner this weekend?  Share your thoughts and ideas!