tuscany beef and spinach
- 4 Beef 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
- 1 package (6 ounces) fresh baby spinach (6 to 7 cups)
- 1/2 teaspoon dried resemary 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 11 to 13 minutes (chuck eye steaks 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 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; toss.
Serve steaks on spinach. Sprinkle with remaining 1/4 cup cheese.
Nutrition information per serving, using Top Blade Steaks: 384 calories; 32 g protein; 6 g carbohydrate; 26 g fat; 403 mg sodium; 82 mg cholesterol; 3.7 mg niacin; 0.4 mg vitamin B6; 3.4 mcg vitamin B12; 4.1 mg iron; 8.6 mg zinc.
This recipe is an excellent source of protein, iron, zinc, vitamin B6 and vitamin B12, and a good source of niacin.