Steak Florentine
Steak Florentine Recipe by Best Online Steaks
While most people do not associate a cut of steak with authentic Italian cooking, it is very intertwined in the Tuscan cuisine. Steak Florentine is one of the most cultural steak dishes in Italian cuisine, and it shows through the flavor and freshness of the meal. This recipe is unbelievably simple but so delicious.
Ingredients and Directions for Steak Florentine Using T-Bone Steaks
Ingredients
3 T-bone steaks (6 to 8 ounces each)
2 cloves garlic, halved
Salt, to taste
Pepper, to taste
1 medium lemon, halved
2 tsp extra virgin olive oil
Directions
1. Rub the halved garlic cloves over the meat and bone of each steak.
2. Season the steaks with salt and pepper according to your taste.
3. Place the plates on a plate and refrigerate them for about 1 hour to allow the season to work into the meat.
4. When you remove the steak from the refrigerator, let it sit at room temperature for at least 20 minutes before cooking.
5. Preheat a grill pan over high heat. Do not move your steaks around on the grill and try only to flip them over once while cooking. This will allow you to get beautiful grill marks.
6. Grill steaks on both sides until they reach the desired doneness.
7. Rest your T-Bones for at least 10 minutes to allow the juices to redistribute through the meat, and so the juices do not run out when you cut them.
8. Gently run your knife along the bone to remove meat. Slice the beef into slices that are about 1 inch.
9. Move the meat slices onto a serving platter and squeeze lemon juice over top of them. Drizzle with olive oil and immediately serve with your choice of grilled vegetables.
Vegetables we Recommend Grilling to Serve with Steak Florentine
We recommend serving this dish with a mixture of vegetables including bell peppers, squash, zucchini, eggplant, cremini mushrooms, asparagus, green onions. Cut your vegetables into bite size pieces.
Mix and add minced garlic, salt, and pepper to taste. Drizzle with balsamic vinegar. Sprinkle with fresh parsley, fresh basil, and fresh rosemary. Grill vegetables until they are crisp-tender and slightly charred.
Additional References