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Tuscany Beef & Spinach
Julie Stutzman, CALIFORNIA
Total Preparation and Cooking Time: 30 Minutes • Makes 4 servings
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4
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boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about
1-1/2 pounds)
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2 to 4
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cloves garlic, minced
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Salt and pepper
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2
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tablespoons olive oil
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1
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package (6 ounces) fresh baby spinach (6 to 7 cups)
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1/2
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teaspoon dried rosemary leaves, crushed
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1
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cup shredded Asiago cheese, divided
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1. 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.
2. 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;
toss.
3. Serve steaks on spinach. Sprinkle with remaining 1/4 cup cheese.
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