Food Network: Steak Florentine

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Steak Florentine
Recipe courtesy Giada De Laurentiis

Ingredients
2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows

Instructions
Rub the garlic cloves over the meat and the bone of
the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator
and allow seasoning to permeate the meat, for about 1 hour. Remove from the

refrigerator at least 20 minutes before grilling, allowing the meat to come to
room temperature.

Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill
the steaks until cooked to desired doneness, turning once, about 5 minutes per
side for rare, 7 minutes per side for medium-rare. The key to getting those great
grill marks is to place the steak down and not move them. After you flip them, do
not shift the steaks.

Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the
juices will be run all over your cutting board. Run your knife along the bone and
carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the
slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and
serve immediately with Grilled Vegetables.

Grilled Vegetables:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick
rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick
rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick
rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or prepare the
barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat
lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill
the vegetables until tender and lightly charred all over, about 8 to 10 minutes
for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and
mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on

a platter. The key to getting those great grill marks is to not shift the
vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic,
parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to
taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or
at room temperature.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes