Beef with Spinach and Sweet Potato

This is a recipe that I saw in Prevention Magazine and it sounded simple, tasty and quick. It was very good and the spinach and sweet potato dish could be made with a number of other things besides steak. That combo is pretty darn good on its own.

3 tsp olive oil
2 small grass-fed beef tenderloin steaks
1 large sweet potato, peeled and cut into ½" cubes
1 clove garlic, minced
¼ tsp turmeric
⅛ tsp red-pepper flakes
2 Tbsp sherry or red wine vinegar
1½ tsp honey
1 pkg. organic baby spinach
⅓ c toasted slivered almonds

1. HEAT 1½ tsp of the oil in skillet over medium-high heat. Season beef with salt and black pepper and cook, turning, until browned, about 4 minutes for medium-rare. Transfer to plate and cover.
2. ADD remaining 1½ tsp oil to skillet. Add sweet potatoes and cook until browned, about 5 minutes. Stir in garlic, turmeric, and red-pepper flakes. Cook, stirring, 1 minute. Add vinegar and honey. Gradually add spinach and cook, stirring, until just wilted, about 2 minutes.
3. SERVE beef with spinach and sweet potatoes, topped with almonds