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| | | | This recipe is an excellent source of protein, iron, zinc, vitamin B6 and vitamin B12, and a good source of niacin. | |  |
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Tuscany Beef & Spinach
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Ingredients: |
| 4 |
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boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds) |
| 2 to 4 |
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cloves garlic, minced |
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Salt and pepper |
| 2 |
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tablespoons olive oil |
| 1 |
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package (6 ounces) fresh baby spinach (6 to 7 cups) |
| 1/2 |
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teaspoon dried rosemary leaves, crushed |
| 1 |
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cup shredded Asiago cheese, divided |
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Instructions: |
| 1. |
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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. |
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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. |
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Serve steaks on spinach. Sprinkle with remaining 1/4 cup cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using beef chuck top blade: 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.
Nutrition information per serving, using beef chuck eye: 470 calories; 42 g protein; 6 g carbohydrate; 30 g fat; 417 mg sodium; 143 mg cholesterol; 3.0 mg niacin; 0.3 mg vitamin B6; 2.8 mcg vitamin B12; 5.6 mg iron; 11.5 mg zinc. |
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