This classic Italian dish features a thick-cut, bone-in T-bone steak grilled to a rare perfection, ensuring a tender, juicy interior with a beautiful char. The rich beef is paired with a vibrant side of fresh spinach, quickly sautéed in olive oil with garlic and brightened by fresh lemon juice. Finished with a generous drizzle of high-quality Da Vero extra virgin olive oil, this meal offers a sophisticated yet rustic dining experience. It is perfect for romantic dinners or special weekend gatherings, bringing the authentic flavors of Florence to your kitchen table.
T-Bone Fiorentina With Sauteed Spinach And Da Vero Oil
Description
This classic Italian dish features a thick-cut, bone-in T-bone steak grilled to a rare perfection, ensuring a tender, juicy interior with a beautiful char. The rich beef is paired with a vibrant side of fresh spinach, quickly saut&# 195;©ed in olive oil with garlic and brightened by fresh lemon juice. Finished with a generous drizzle of high-quality Da Vero extra virgin olive oil, this meal offers a sophisticated yet rustic dining experience. It is perfect for romantic dinners or special weekend gatherings, bringing the authentic flavors of Florence to your kitchen table.Ingredients
Directions
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Preheat barbecue or grill to medium-high heat.
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Pat the T-bone steak dry with paper towels.
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In a small bowl, mix chopped fresh rosemary, sage, thyme, freshly ground black pepper, and kosher salt until well blended.
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Coat the entire steak evenly with the herb and spice mixture.
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Brush the steak with pure olive oil.
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Place the steak on the grill and sear well for about 12 minutes on the first side.
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Flip the steak and cook for another 9 minutes on the second side, or until desired doneness (traditionally rare).
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Meanwhile, in a 12- to 14-inch sauté pan, heat virgin olive oil over medium-high heat until just smoking.
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Add thinly sliced garlic and cook until light brown and fragrant.
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Add the washed and dried spinach to the pan, stirring quickly until just wilted.
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Remove the spinach from heat and stir in lemon juice, salt, and pepper to taste.
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Remove the steak from the grill and let it rest for 5 minutes.
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Carve off the fillet and strip steaks from the bone and slice.
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Divide the sliced steak among 4 plates.
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Divide the spinach among the plates.
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Drizzle each plate with Da Vero extra virgin olive oil.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 181.9kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 9.8g50%
- Cholesterol 54.5mg19%
- Sodium 33.4mg2%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.5g2%
- Sugars 2.1g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe traditionally serves a very large, thick T-bone (often called a "Bistecca alla Fiorentina") meant for sharing. Ensure the steak is at room temperature before grilling for even cooking.
For the best results, use fresh herbs. If fresh rosemary, sage, or thyme are unavailable, you can substitute with dried herbs, but reduce the quantity by half.
The steak is traditionally served rare in Italy. Adjust cooking time if you prefer medium-rare or medium doneness.
Do not overcook the spinach; it should be bright green and just wilted to maintain its texture and nutritional value.
Da Vero olive oil is a specific high-quality brand, but any premium extra virgin olive oil with a fruity finish will work well for the final drizzle.
Letting the steak rest for 5 minutes after grilling allows the juices to redistribute, ensuring a moist and tender result.
