Sage-Chive Steaks with Arugula Salad


1/3 cup EVOO

4 cloves garlic

3 - 4 tablespoons snipped or copped gresh chives

12 sage leaves, finely chopped

Four 3/4 to 1 inch thick sirloin steaks, patted dry

Salt and freshly ground pepper

8 Oz. gorgonzola, preferably mountain, or herbed goat cheese, sliced, (about 1 cup)

One 5 ounce package (about 6 cups) arugula or baby arugula

2 vine-ripened tomatoes, thinnly sliced

Juice of 1 lemon

Crusty bread



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

Heat in a large skillet over high heat. Add 2 steaks and cook for 5 
minutes on ezch side for medium rar. Transfer to a plate. Wipe 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 EVOO, 
and salt and peper to taste. Serve alongside the steaks and pass the bread.