T-bone fiorentina with sauteed spinach and da vero oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | T-bone steak at least | |
| 3 | Inches thick and about 3 to | |
| 3½ | 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 |
| 2 | tablespoons | Pure olive oil |
| ¼ | cup | Virgin olive oil |
| 6 | Cloves garlic, thinly | |
| Sliced | ||
| 4 | pounds | Spinach, washed, spun dry, |
| Stems removed | ||
| Juice of 1 lemon | ||
| Salt and pepper to taste | ||
| 6 | ounces | Da Vero extra virgin olive |
| Oil | ||
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 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
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