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Ingredients

• 1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
• 4 cloves garlic, smashed and grated
• 3 to 4 tablespoons snipped or chopped fresh chives
• 12 sage leaves, finely chopped
• Four 3/4- to 1-inch-thick sirloin or shell steaks, patted dry
• Salt and freshly ground pepper
• 8 ounces 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, thinly sliced
• Juice of 1 lemon
• Crusty bread, to pass around the table

Description

This Recipe Sounds Like A Griller, But These Steaks Are Best Cooked In A Big, Screaming-hot Skillet.

Rachael Ray Magazine