Steak Florentine

Total Time:
1 hr 25 min
Prep:
1 hr 10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

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
  • 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
Directions

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:

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


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    36 Reviews
    5 36
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Giada, this is a well written recipe that reminds us all .....simple is good.....this shows off the chef's fire/meat handling skills.........and to the sour lemon reviewer David from Colorado, yes lemon on steak.....lemon on chicken......lemon in my Perrier..........
     

     
    This was so simple to make and it was soft, tender and absolutely delicious. My family loved it and can't wait to have it again!!
    It was very easy and the steaks came out great
    Served this at a dinner party and it was a huge hit.
    My husband recently traveled to Italy and loved the bistecca fiorentino and asked if I could make it. I looked at several recipes but none seemed quite right and were complicated. This recipe was easy and fabulous!! Thanks Giada! I'll make it again...my husband's suggestion was to add a touch of crushed rosemary to the seasonings...let me know if anyone tries it.
    Delicious! The lemon juice adds a wonderful pop! The veggies are yummy!
    Such a simple and tasty way to serve steak for a party. Will do again.
    IT WAS JUST SO SIMPLE AND EASY TO MAKE.AND LOOKED SO GOOD.
    This recipe even won over my ketchup loving dad.
    Depending on size of t-bones, make certain you look at time to cook them. All put together - grilled vegetables and steak - all was excellent - flavors all combined to make it even better!! highly recommended!!
    So simple and so delicious! Really brings out the taste of the meat without overpowering it. I made this for our anniversary and it was a huge hit!
    Such a simple dish with great flavors. This really is a dish that allows a good cut of meat to show its flavors without adding additional sauces or condiments.
    This simple recipe is an outstanding way to serve a great steak. It's simple and delicious. You can never go wrong!
    Easy to make with other cuts too!
    I used a thick cut sirloin instead of the T-Bone. I sliced thinly with an electric knife after cooking. Marinated with the salt, pepper, and fresh crushed garlic overnight. Any cut of steak - sirloin, T-Bone, porter house, rib eye, will do.
    Got my t-bones on sale and prepared this dish for guests. What a hit! The flavors of the meat and vegies were excellent. With the leftover vegies we will have sandwiches tomorrow!
    Very easy recipe, mouthwatering and juicy.
    I've had some really good steaks, but this steak was up there-cooked it med rare. The seasoning for an hour prior to cooking really makes a difference. Love how the meat carmelizes and browns..leaving the steak for 10 mins so the juices could distribute nicely also made a difference. And the lemon juice...MMMMM! This is the perfect dinner to show off your skills!! Excellent!
    My family and friends loved it! I'll definitely make this again and again....
    wonderful,easy and quick to prepare! Worth 5 stars if someone else prepared and served!
     
    Thank you
    it wasn't like how i had it in florence, but it was still tasty
    This is so easy to prepare and cook that anyone could do it. The touch of lemon juice and EVOO help this steak to melt in your mouth.
    At my home it's just my daughter and myself. This was such an easy recipe my 7 year old helped me with it and it went off without a hitch. It was soooo gooood.
    Thanks Giada for this sumptious way to grill steak and veggies. The whole family loved it although they would prefer their own steaks! Have made several times and it's always a hit. Giada you provide easy, great-tasting meals that are always crowd pleasers. Keep up the great work!
    Okay, when I saw Giada make this my mouth was watering, and I knew I had to make it, but was sure it wouldn't come out looking as great as hers, or tasting as good as it LOOKS! But oh my goodness, it was amazing!!!!!!!! I can definitely see how the salting/rubbing garlic ahead of time really adds to the flavor. I prepared all the grilled veggies as well, which were SO lovely and the absolute perfect accompaniment. I've made this several times in the last couple weeks already! Definitely go for the thickness of steaks that she mentions, and I for one love the lemon juice addition as well. I don't know why some other reviewers refused to try that, because it's not something you do in hardly any other beef dish I know of, so why not just try it this way for this? GIADA THANK YOU!!!!!!!! You are amazing!
    It was so easy to make and the flavor was great. I made a steak salad instead of putting it on the grilled veggies, and it was tasted good that way too.
    This was very juicy and the garlic/salt/pepper was the perfect simple combination to bring out the flavor of the meat. The wait before serving did make the flavors sink in, but possibly at the expense of the temperature.
    Absolutely wonderful. A definite crowd pleaser.
    I really like this recipe, and I'm not a meat lover. The simplicity and lightness of this dish makes it perfect for outdoor dining. It's pretty hard to mess up this recipe, although in my haste to plate everything I forgot the final step with the lemon juice- but no one noticed or cared.
     

     
    Best of all, the leftovers are great for a cold lunch the next day.
    I was so surprised at how easy this was to prepare. I have found a new favorite!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Florentine-Style Steaks

    Recipe courtesy of Food Network Kitchen