This recipe from California cook Julie Stutzman is quick and easy and provides home chefs with a taste of the beef that Italian chefs have been enjoying for years. It's important that the beef isn't overcooked, and so if you don't like the center of your meat pink, it might not be for you. Recipe and photo are courtesy Iowa Beef Council.
Ingredients:
4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)
2 to 4 cloves garlic, minced
Salt and pepper
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach (6 to 7 cups)
½ teaspoon dried rosemary leaves, crushed
1 cup shredded Asiago cheese, divided
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.
