Ingredients

1 teaspoon salt
3/4 teaspoon cracked black pepper
1/2 teaspoon garlic powder
2 1/2 lbs boneless rib-eye steak, 1-inch thick (3)
1/2 cup blue cheese, crumbled
1 tablespoon olive oil
1 onion, thinly sliced
1/4 teaspoon crushed dried rosemary
1 (7 ounce) package fresh baby spinach
1 tablespoon balsamic vinegar

Directions

Combine 3/4 t salt, pepper and garlic powder.Rub over steaks.Heat large nonstick skillet over medium-high heat.Add steaks, cook, turning once, 4-5 minutes per side for medium rare or until cooked as desired.Transfer steaks to platter; top with cheese and cover to keep warm.In same skillet, heat oil.Add onion, rosemary and remaining salt; cook until softened, about 5 minutes.Add spinach; cook until just starting to wilt, 1-2 minutes.Stir in vinegar, cook 1 minute.Serve with steaks.