T-bone fiorentina with sauteed spinach & \"d

Yield: 4 Servings

Measure Ingredient
\N 1 T-Bone steak at least
\N 3 inches thick and -- about 3
\N 1 cloves garlic, -- thinly
\N \N Date: Mon, 28 Oct 1996 08:33:06

: to 3

1 TB chopped fresh rosemary

: leaves

1 TB chopped fresh sage leaves

1 TB fresh thyme leaves

2 TB freshly ground black pepper 2 TB kosher salt

1 TB pure olive oil

: sliced

4 lb spinach, washed, spun dry, : stems removed

: Juice of 1 lemon

: Salt and pepper to taste 6 oz "Da Vero" extra virgin olive : oil

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 saute 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 "Da Vero" oil. Serve immediately.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5679 ~0500

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