Steak and beans

1.5 lb. steak; 2 bunches spinach; 2 cans beans

FLORENTINE BEEFSTEAK: one of the great simple dishes. You salt both sides of the steak when you get it home and re-wrap it loosely in its paper and chill it in the refrigerator until an hour or so before dinner. Then you put it in a pan with quite a bit of olive oil, first black-peppering both sides, and let it stand an hour or so. (I bought grass-fed bison steak today.)

I washed two bunches of spinach, then chopped them coarsely, then chopped fairly fine a good-sized clove of garlic and threw it in, and some salt, and cooked it in the water that clung to it after washing it. while heating a black iron frying pan good and hot.

In the meantime a couple of cans of cannelini were cooking with a couple or three dried sage leaves crumbled into them.

The steak was cooked five or six minutes on each side, then sliced, and plattered as you see. Don't forget the lemon!

Viña Borgia Campo de Borja 2006, Garnacha, cheap, from Spain