T-bone Fiorentina with Sauteed Spinach and Olive Oil

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 T-bone steak, at least 3 inches thick (3 to 3 1/2 pounds)
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 cup, plus 2 tablespoons best-quality extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 4 pounds spinach, washed, spun dry, stems removed
  • 1 lemon, juiced
  • Salt and pepper
Directions
  • Prepare a charcoal fire or preheat the grill to medium-high heat.

  • Pat the steak dry. In a small bowl, combine the rosemary, sage, thyme, black pepper, and kosher salt until well blended. Coat the entire steak with the spice mix and brush with 2 tablespoons of the olive oil. Place on the grill and cook until well-charred, about 12 minutes on the first side and about 9 minutes on the second side. Let stand 5 minutes.

  • Meanwhile, in a 12 to 14-inch saute pan, heat 1/4 cup olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes. Add the spinach and stir quickly, cooking just until wilted. Remove from the heat, add the lemon juice and salt and pepper, and set aside.

  • Carve the fillet and strip steaks off the bone and slice. Divide the spinach and steak among 4 plates, giving each some of the fillet, and drizzle each serving with a few tablespoons of the remaining olive oil.


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