steak florentina

steak florentina

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  • Prep Time


  • Total Time


  • Servings




  • 1

    tablespoon chopped rosemary

  • 1

    tablespoon chopped sage

  • 1

    tablespoon chopped thyme

  • Kosher salt and freshly ground pepper

  • One

    3¾-pound T-bone steak, about 3 inches thick

  • 6

    tablespoons extra-virgin olive oil

  • 6

    garlic cloves, thinly sliced

  • 4

    pounds fresh spinach—stemmed, washed and dried

  • 3

    tablespoons fresh lemon juice


DIRECTIONS Preheat the oven to 350° and preheat a grill pan. In a small bowl, combine the rosemary, sage and thyme with 2 tablespoons each of salt and pepper. Rub the steak with 2 tablespoons of the oil and then rub with the herb mixture. Grill the steak over moderately high heat until lightly charred all over, about 10 minutes. Transfer to a small roasting pan and roast for about 40 minutes, or until an instant-read thermometer inserted into the thickest spot registers 120°. Let rest for 10 minutes before slicing. Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of oil until smoking. Add the garlic and cook over high heat until lightly browned, about 20 seconds. Add the spinach in large handfuls and cook, tossing, until wilted, 5 minutes. Season with salt and pepper and stir in the lemon juice. Serve the spinach with the steak.


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