Steak. Spinach. Wine.

The whole meal cost under twenty dollars! I seared the rib-eye on high heat, flipping it every 10-15 seconds, a tip compliments of Men's Health: the juices stay in while the heat yields a golden-brown exterior. Molto bene! The spinach was simple. Throw it in a pan with olive oil, grey salt, white pepper, and five cloves of garlic, thinly sliced. Could I have some greens with my garlic? Be careful of the shrinkage factor with vegetables; they often yield high moisture content, something that evaporates when heated, causing the vegetable to well, shrink.

What else do I need? Keep the dish light. An additional side would have been too filling and would leave you feeling bloated. Instead, I cracked open a new favorite wine of mine, Abel Clement, a grenache from France that sells at Andronico's for $6.99! For an extra kick, pile the sauteed spinach on top of the steak and rest a scoop of garlic-whipped butter on top. Watch it drizzle through the greens onto the steak as you swirl your wine round and round and round.

Bon Appetito!