Sage-Chive Steaks With Arugula Salad

• 13 cup extra virgin olive oil, plus more
• extra virgin olive oil, for drizzling (EVOO)
• 4 garlic cloves, smashed and grated
• 4 tablespoons chives, snipped
• 12 sage leaves, finely chopped
• 4 sirloin steaks, patted dry (3/4- to 1-inch-thick)
• salt & freshly ground black pepper
• 8 ounces gorgonzola
• 1 (5 ounce) package arugula
• 2 tomatoes, thinly sliced
• 1 lemon, juice of

1. In a bowl, combine the EVOO, garlic, chives and sage.
2. Season the steaks with salt and pepper, then coat with the oil mixture.
3. Heat a large skillet over high heat.
4. Add 2 steaks and cook for 5 minutes on each side for medium-rare or 8 minutes for medium.
5. Transfer to a plate.
6. Wipe the skillet clean and repeat with the remaining steaks.
7. Top the steaks with the cheese, tent with foil and let stand for 5 minutes.
8. Toss the arugula and tomatoes with the lemon juice, a drizzle of EVOO, and salt and pepper to taste.
9. Serve alongside the steaks and pass the bread around the table.

extra virgin olive oil, extra virgin olive oil, garlic, chives, sage, sirloin, salt, gorgonzola, arugula, tomatoes, lemon

Taken from www.food.com/recipe/sage-chive-steaks-with-arugula-salad-232464 (may not work)