1 bunch spinach
6 large eggs
1/4 cup tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons milk
1/4 teaspoon freshly grated black pepper
3 tablespoons unsalted butter
3 large flank steak cutlets, 5 to 6 ounces each (ask your butcher to make the cutlets for you)
2 tablespoons extra-virgin olive oil
3 cloves garlic
1/3 cup dry red wine
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