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Tuscany Beef & Spinach
A 2001 National Beef Cookoff runner-up from Julie Stutzman of California.

Prep: 5 minutes
Cook: 15 minutes
Servings: Serves 4

4 boneless beef chuck top blade or chuck eye steaks, cut 3/4-inch thick

2-4 cloves garlic, minced

2 Tbsp. olive oil

1 package (6 ounces) fresh baby spinach (6 to 7 cups)

1/2 tsp. dried rosemary leaves, crushed

1 cup shredded Asiago cheese, divided

-- salt and pepper

	Combine garlic, salt and pepper; press evenly onto beef steaks. Heat 1 Tbsp. 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 Tbsp. 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.

Recipes and Cooking Data Courtesy of the Texas Beef Council