INSTRUCTIONS
1. Place spinach and ¼ cup water in large bowl. Cover and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander; use rubber spatula to gently press spinach to release liquid. Move spinach to cutting board and roughly chop. Return to colander and press again to release any remaining liquid.
2. Pat steaks dry with paper towels. Season with salt and pepper. Grill over hot fire until cooked to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
3. Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and lemon zest and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until heated through, about 2 minutes. Stir in 1 tablespoon lemon juice and season with salt and pepper to taste; cover and keep warm. 4. Slice meat off bones, then slice thinly against grain. Arrange slices on platter and drizzle with remaining 1 tablespoon oil and remaining 1 tablespoon lemon juice. Serve with spinach and lemon wedges.
4. Slice meat off bones, then slice thinly against grain. Arrange slices on platter and drizzle with remaining 1 tablespoon oil and remaining 1 tablespoon lemon juice. Serve with spinach and lemon wedges.
