Quick Paprika Steaks with Tomato Gravy

1. For steaks, in 12-inch skillet heat oil over medium-high heat. Reduce heat to medium. In shallow dish combine flour, paprika, salt, and pepper. Dredge steaks in flour mixture (reserve any remaining flour mixture). Cook steaks, uncovered, in hot oil 4 to 5 minutes per side or until medium doneness (160 degrees F); top with cheese the last 2 minutes of cooking. Set aside; keep warm.

2. While steaks are cooking, place tomatoes in food processor. Cover and pulse, with several on-off turns, until tomatoes are coarsely chopped.

3. For Tomato Gravy, in the same skillet cook and stir garlic in the 2 tablespoons oil over medium heat for about 1 minute or until garlic is golden. Stir in tomatoes, snipped sage, reserved flour mixture, salt, and pepper. Bring mixture to boiling, reduce heat and simmer, uncovered, about 5 minutes or until desired consistency. To serve, place a small handful of arugula leaves on each plate, top with a steak, then ladle over some of the Tomato Gravy; pass any remaining gravy.