Sage-Chive Steaks With Arugula Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rachael Ray. Simple! Ingredients:
1/3 cup extra virgin olive oil, plus more |
extra virgin olive oil, for drizzling (evoo) |
4 garlic cloves, smashed and grated |
4 tablespoons chives, snipped |
12 sage leaves, finely chopped |
4 sirloin steaks, patted dry (3/4- to 1-inch-thick) |
salt & freshly ground black pepper |
8 ounces gorgonzola |
1 (5 ounce) package arugula |
2 tomatoes, thinly sliced |
1 lemon, juice of |
Directions:
1. In a bowl, combine the EVOO, garlic, chives and sage. Season the steaks with salt and pepper, then coat with the oil mixture.
2. Heat a large skillet over high heat. Add 2 steaks and cook for 5 minutes on each side for medium-rare or 8 minutes for medium.
3. Transfer to a plate. Wipe the skillet clean and repeat with the remaining steaks. Top the steaks with the cheese, tent with foil and let stand for 5 minutes.
4. Toss the arugula and tomatoes with the lemon juice, a drizzle of EVOO, and salt and pepper to taste. Serve alongside the steaks and pass the bread around the table.
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