Steak Florentine

  • 2 large garlic cloves, halved
  • 3 T-bone steaks (each about 650g, and 4-4.5cm thick)
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 2 tsp olive oil
  • Grilled Vegetables, recipe follows
  • For the Grilled Vegetables
  • 3 red peppers, seeded and halved
  • 3 yellow squash (about 450g total), sliced lengthways into 1cm-thick rectangles
  • 3 courgettes (about 340g total), sliced lengthways into 1cm-thick rectangles
  • 3 Japanese aubergines (340g total), sliced lengthways into 1cm-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (450g) asparagus, trimmed
  • 12 green onions, roots cut off
  • 60ml plus 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 tbsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 tsp chopped fresh Italian parsley leaves
  • 1 tsp chopped fresh basil leaves
  • 1/2 tsp finely-chopped fresh rosemary leaves
Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.

Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.

Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.

For the Grilled Vegetables:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers; 7 minutes for the yellow squash,courgettes, aubergines, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature. (Makes 6 servings)

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