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


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4.8 37
I mixed the lemon juice with melted butter and poured over the steaks just before serving. I left the garlic, salt & pepper on the steaks overnight and the flavor just exploded. A really great steak!!!!! item not reviewed by moderator and published
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.......... item not reviewed by moderator and published
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!! item not reviewed by moderator and published
It was very easy and the steaks came out great item not reviewed by moderator and published
Served this at a dinner party and it was a huge hit. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious! The lemon juice adds a wonderful pop! The veggies are yummy! item not reviewed by moderator and published
Such a simple and tasty way to serve steak for a party. Will do again. item not reviewed by moderator and published
IT WAS JUST SO SIMPLE AND EASY TO MAKE.AND LOOKED SO GOOD. item not reviewed by moderator and published
This recipe even won over my ketchup loving dad. item not reviewed by moderator and published

Not what you're looking for? Try:

Grilled Florentine-Style Steaks

Recipe courtesy of Food Network Kitchen