• 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.

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