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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe features delicious rib-eye steaks topped with blue cheese. Tender spinach leaves cook in a flash, so make sure to keep an eye on them while sauteing in this recipe. Ingredients:
1 teaspoon salt |
3/4 teaspoon cracked black pepper |
1/2 teaspoon garlic powder |
2 1/2 lbs boneless rib-eye steaks, 1-inch thick |
1/2 cup blue cheese, crumbled |
1 tablespoon olive oil |
1 onion, thinly sliced |
1/4 teaspoon crushed dried rosemary |
1 (7 ounce) package fresh baby spinach |
1 tablespoon balsamic vinegar |
Directions:
1. Combine 3/4 t salt, pepper and garlic powder.
2. Rub over steaks.
3. Heat large nonstick skillet over medium-high heat.
4. Add steaks, cook, turning once, 4-5 minutes per side for medium rare or until cooked as desired.
5. Transfer steaks to platter; top with cheese and cover to keep warm.
6. In same skillet, heat oil.
7. Add onion, rosemary and remaining salt; cook until softened, about 5 minutes.
8. Add spinach; cook until just starting to wilt, 1-2 minutes.
9. Stir in vinegar, cook 1 minute.
10. Serve with steaks.
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