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Sage-Chive Steaks with Arugula Salad

Sage-Chive Steaks with Arugula Salad


  • 1/3 cup EVOO (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 EVOO, 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 EVOO, and salt and pepper to taste. Serve alongside the steaks and pass the bread around the table.