Steak Florentine is a Tuscan favorite, and with such a simple preparation using the best quality meat is vital.
Serves 4
Prep time: 5 minutes
Inactive cook time: 1 hour 15 minutes
Cook time: 15 minutes
Ingredients
2, 1 1/2 lb T-bone steaks (you can also use Porterhouse)
kosher salt
Freshly ground black pepper
2 tablespoons rosemary, finely minced
1 lemon, halved
2 teaspoons olive oil
Direction
Season each side of the steak generously with salt, pepper, and rosemary. Refrigerate for 1 hour. Remove the meat from the refrigerator for about 15 minutes before grilling. Bringing the meat to room temperature will yield a juicier steak.
Heat a charcoal grill or grill pan to medium-high. Grill the steaks to medium-rare (7 minutes per side), only turning once. Remove from the grill and allow the meat to rest for 10 minutes so the juices can redistribute. Carve the meat from the bone and slice it into 1-inch pieces. Arrange on a platter next to the Parmesan-roasted Asparagus (recipe below) and squeeze the lemon juice directly over the steaks. Serve immediately.
Parmesan-roasted Asparagus
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
2 1/2 pounds fresh asparagus
3 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons, cut in wedges
Procedure
Preheat the oven to 400 degrees.
To prepare the asparagus, take one stalk and gently bend it in half to see where it breaks naturally. This will guide you when chopping the thick bottoms off the remaining stalks. Place the stalks on a large sheet pan and coat with olive oil, salt and pepper. Roast for 15 minutes. Remove from oven and sprinkle with grated Parmesan. Return to oven for 1 minute or until cheese begins to melt. Serve with lemon wedges alongside Steak Florentine.
