STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- 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.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup 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 bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, 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.
GRILLED FLORENTINE-STYLE STEAKS
Provided by Food Network Kitchen
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
- Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
- Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
- Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.
GRILLED STEAKS FLORENTINE
These marinated steaks were served at a good friend's house recently. LeIla was kind enough to share the recipe and I'm posting it here for safekeeping. She served New York strip steaks, but I think the marinade would be equally as good with any cut of steak, including flank and flatiron.The steaks we had were about 5/8-inch thick, so you may want to adjust the grilling time depending on how thick your cut of meat is to get the doneness you desire.This is for 2 servings, but it can be easily doubled for up to 8 steaks. Marinading time is not included in prep time.
Provided by Leslie in Texas
Categories Steak
Time 28m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Blend the first 6 ingredients in a shallow pan or ziploc bag.
- Add steaks, turning to coat both sides.
- Marinate at least 1, but up to 10 hours in the refrigerator.
- Prepare barbeque (medium-high heat).
- Drain steaks and sprinkle with salt.
- Place on grill rack and cook to desired doneness, about 4 minutes per side for medium-rare.
- Serve immediately and enjoy!
Nutrition Facts : Calories 939.7, Fat 77.2, SaturatedFat 21.6, Cholesterol 215.5, Sodium 144.3, Carbohydrate 3, Fiber 0.3, Sugar 1.8, Protein 55.1
GRILLED STEAK, FLORENTINE STYLE
Mouth-watering grilled beef steak made ready in just 20 minutes - a scrumptious juicy meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Brush grill rack with olive or vegetable oil. Heat coals or gas grill for direct heat. Place parsley, oil and garlic in food processor or blender. Cover and process until smooth.
- Cut outer edge of fat on beef steaks diagonally at 1-inch intervals to prevent curling (do not cut into beef).
- Cover and grill beef 3 to 4 inches from medium heat 5 minutes for medium-rare or 7 minutes for medium doneness, brushing frequently with oil mixture. Turn; brush generously with oil mixture. Grill 5 to 7 minutes longer or until desired doneness. Sprinkle with salt and pepper. Discard any remaining oil mixture.
Nutrition Facts : Calories 305, Carbohydrate 1 g, Cholesterol 75 mg, Fiber 0 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
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