Tuscany Beef & Spinach --
30 Minutes or Less
  • Total Recipe Time:


  1. 4 beef Top Blade or Chuck Eye Steaks, cut 3/4 inch thick (about 1-1/2 pounds)
  2. 2 to 4 cloves garlic, minced
  3. Salt and pepper
  4. 2 tablespoons olive oil
  5. 1 package (6 ounces) fresh baby spinach (6 to 7 cups)
  6. 1/2 teaspoon dried rosemary leaves, crushed
  7. 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 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.
  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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