Kentucky Beef Council

Beef Recipes

Tuscany Beef & Spinach                      

 

 


Ingredients:

4

 

beef shoulder top blade (Flat Iron) steaks, cut 3/4 inch thick ( 1-1/2 pounds)

2-4

 

cloves garlic, minced

2 

 

tablespoons olive oil

1 

 

package (6 ounces) fresh baby spinach (6-7 cups) 

1/2 teaspoon dried rosemary leaves, crushed
1 cup Asiago cheese, divided
salt and pepper

Instructions:

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 9-1 minutes) for medium rare to medium doneness, turning once. Remove, keep warm.

2.

 

Heat remaining 1 tablespoon oil in same skilet over medium heat until hot. Add spinach, resmary, salt and pepper. Cook and stir 1 to 2 minutes or until spinach is just wilted. Remove from heat. Add 3/4 cup of cheese to spinach, toss.

3. Serve steaks on spinach. Sprinkle with remaining 1/4 cup cheese.

Makes 4 servings.

 

 

 

 

 

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Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff.