Tuscany Beef & Spinach

Ingredients:
4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)
2 to 4cloves garlic, minced
Salt and pepper
2tablespoons olive oil
1package (6 ounces) fresh baby spinach (6 to 7 cups)
1/2teaspoon dried rosemary leaves, crushed
1cup shredded Asiago cheese, divided

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 to 11 minutes) for medium rare to medium doneness, turning once. 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.

Makes 4 servings.

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.