Tuscan Beef With Spinach

• 2 beef top-loin steaks
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 2 garlic cloves
• 1 can white kidney (cannellini) beans
• 1/2 tsp. dried rosemary
• 1/4 tsp. crushed red pepper
• 1/2 c. chicken broth
• 1 lb. fresh spinach

1. Pat steaks dry with paper towels.
2. Sprinkle steaks with 1/4 tsp.
3. salt.
4. Heat nonstick 12-inch skillet over medium-high heat until hot.
5. Add steaks and cook about 4 minutes per side for medium-rare, or until desired doneness.
6. Transfer steaks to platter; keep warm.
7. Reduce heat to low.
8. To same skillet, add oil and garlic and cook, stirring, about 30 seconds.
9. Stir in beans, rosemary, red pepper and remaining 1/4 tsp.
10. salt; cook 1 minute.
11. Add broth; heat to boiling over medium-high heat.
12. Gradually add spinach and cook, stirring, until spinach just wilts, about 2 minutes longer.
13. To serve, slice steaks and arrange on four dinner plates; top with bean and spinach mixture.

beef, salt, olive oil, garlic, white kidney, rosemary, red pepper, chicken broth, fresh spinach

Taken from www.delish.com/recipefinder/beef-with-spinach (may not work)