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olive oil Directions: Working with hot coals on the edge of an open fire (or a camp stove on medium flame), heat a large cast-iron skillet and add a tablespoon of the olive oil. Add steak, seasoned with salt and pepper, to the skillet along with 1 tablespoon of minced garlic and the rosemary sprig. Cook, turning once so each side is seared. After cooking to the desired temperature, set aside on a cutting board to rest.    Put the skillet back on the coals and add another tablespoon of olive oil. Add the mushrooms and season with salt. Cook until they start to soften. Add more garlic and chopped rosemary and cook for 1 minute. Add mustard and Sierra Nevada Hazy Little Thing, a citrus-forward IPA that will add a brightness to the sauce. Cook for 1 minute to thicken. Add the spinach and cook until it begins to wilt. Remove skillet from heat and stir in crème fraîche. Slice the steak and layer it over the cream and vegetables, serving the meal directly from the skillet. 

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