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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 7 2011

Sage-Chive Steaks with Arugula Salad

1/3 cup extra-virgin olive oil
4 cloves garlic, grated
3-4 tablespoons snipped or freshly chopped chives
12 sage leaves, finely chopped
Four 3/4-1 inch sirloin or shell steaks
Salt and pepper
8 ounces gorgonzola cheese, crumbled
6 cups arugula or baby arugula
2 tomatoes, sliced thinly
Juice of one lemon
Crusty bread, to pass around the table

In a bowl, combine the extra-virgin olive oil, garlic, chives and sage. Season the steaks with salt and pepper, then coat with the oil mixture.

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. 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.

Toss the arugula and tomatoes with the lemon juice, a drizzle of extra-virgin olive oil, and salt and pepper to taste. Serve alongside the steaks and pass the bread around the table.