Chile-Rubbed Beef Skillet with San Marzano Tomato and flat-leaf parsley

How to make it

1. Pat the beef dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and griddle the beef until deeply colored.
3. Add the aromatics with the arugula and baby spinach; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.