T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil

* Exported from MasterCook *

T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T-bone steak at least 3-inches thick -- 3 to 3-1/2
pound
1 tablespoon fresh rosemary leaves -- chopped
1 tablespoon fresh sage leaves -- chopped
1 tablespoon fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons pure olive oil
1/4 cup virgin olive oil
6 cloves garlic -- thinly sliced
4 pounds spinach, washed, spun dry -- stems removed
Juice of 1 lemon
Salt and pepper to taste
6 ounces 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-inch 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 and
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.

Yield: 4 servings



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