Sage-Chive Steaks with Arugula Salad Rachael Ray   From Every Day with Rachael Ray May 2007 FOUR SERVINGS 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 1. In a bowl, combine the EVOO, garlic, chives and sage. Season the steaks with salt and pepper, then coat with the oil mixture. 2. 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. 3. 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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