T-Bone Fiorentina with Sauteed Spinach & D
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, t-bone steak
at least 3 inches thick |
*
|
| 1 | tablespoon |
rosemary leaves
chopped fresh |
|
| 1 | tablespoon |
sage leaves
chopped fresh |
*
|
| 1 | tablespoon |
thyme
fresh |
*
|
| 2 | tablespoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
kosher salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cloves |
garlic
thinly sliced |
|
| 4 | pounds |
spinach
washed, spun dry, stems removed |
|
| 1 | x |
lemon juice
from 1 lemon |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | ounces |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, t-bone steak
at least 3 inches thick |
*
|
| 15 | ml |
rosemary leaves
chopped fresh |
|
| 15 | ml |
sage leaves
chopped fresh |
*
|
| 15 | ml |
thyme
fresh |
*
|
| 3E+1 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
kosher salt
|
|
| 15 | ml |
olive oil
|
|
| 1 | cloves |
garlic
thinly sliced |
|
| 1.8 | kg |
spinach
washed, spun dry, stems removed |
|
| 1 | x |
lemon juice
from 1 lemon |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 173.4 | ml/g |
olive oil, extra-virgin
|
|
Directions
Preheat barbecue to medium high heat.
Pat steak dry.
In a small bowl, mix rosemary, sage, thyme, pepper and salt until well blended.
Coat entire steak with spice mix.
Brush with pure olive oil.
Place on grill and char well.
Cook about 12 minutes on first side, flip, and cook about 9 minutes on second side.
This is traditionally served very rare.
Meanwhile, in a 12 to 14-inch sauté pan, heat virgin olive oil until smoking.
Add garlic and cook until light brown.
Add spinach and stir quickly, cooking until just wilted.
Remove from heat, add lemon juice and salt and pepper and set aside.
When steak is done, remove and let stand 5 minutes.
Carve off fillet and strip steaks and slice.
Divide steak among 4 plates, divide spinach and drizzle each plate with oil.
Serve immediately.
