Tuscany Beef and Spinach
4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about
2 to 4 cloves garlic, minced
Salt and pepper
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach (6 to 7 cups)
1/2 teaspoon dried rosemary leaves, crushed
1 cup shredded Asiago cheese, divided
Combine garlic, salt and pepper; press evenly onto beef steaks. Heat 1
tablespoon oil in large nonstick skillet over medium heat until hot. Place
steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to
11 minutes) for medium rare to medium doneness, turning once. Remove; keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium heat until hot. Add
spinach, rosemary, salt and pepper. Cook and stir 1 to 2 minutes or until
spinach is just wilted. Remove from heat. Add 3/4 cup of the cheese to spinach;
Serve steaks on spinach. Sprinkle with remaining 1/4 cup cheese.