Ingredients

4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds) 2 to 4 cloves garlic, minced Salt and pepper 2 tablespoons olive oil 1 package (6 ounces) fresh baby spinach (6 to 7 cups) 1/2 teaspoon dried rosemary leaves, crushed 1 cup shredded Asiago cheese, divided

Description

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