T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil
Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb T-bone steak -- up to 3-1/2" lb,
- at least 3" thick
1 tb Fresh rosemary leaves -- chopped
1 tb Fresh sage leaves -- chopped
1 tb Fresh thyme leaves
2 tb Freshly ground black pepper
2 tb Kosher salt
2 tb Pure olive oil
1/4 c Virgin olive oil
6 cl Garlic -- thinly sliced
4 lb Spinach -- washed, spun dry,
- stems removed
1 Lemon -- juice of
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" 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,
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.
