Steak Florentine

Serves: 4 8

Steak Florentine refers more to the type of steak rather than its cooking method. Americans have substituted different types of beef cuts to re-create this Italian classic. Porterhouse seems the closest to the cut of oxen in the traditional recipe, but also try New York, T-bone, or rib eye. Next time, try a different cut of meat or herbs like basil and thyme.

Try pairing steak florentine with a Beringer 2004 Founder's Estate Merlot. Bright red fuit flavors and dense textures with a spicy finish will provide the right combination to perk up the flavor of the steak.

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At a Glance

Mince - Marinate - Grill - Rest

Main Ingredients

    2 lbs beef
    4 cloves garlic
    1/8 cup rosemary
    1 lemon
    1/8 cup olive oil (?)
    1 tbsp parsley
    1/3 tbsp salt
    1/3 tbsp pepper
    1 gallon-sized ziploc bag

Suggested Equipment

Mince the garlic. Gotit



Step 1

Put the knife flat on top of the clove, and gently hit the flat side of the knife. You should hear a small “crack” as the garlic skin separates from the clove. Don’t hit the knife so hard you crush the clove.

Step 2

Cut off the flat end and peel.

Step 3

Thinly slice the garlic lengthwise.

Step 4

Then turn it and cut crosswise to make a mince.
Mince the parsley.
Mince the rosemary.
Place all ingredients in a ziploc bag. Turn it a few times to coat the meat, and let stand for 1 hour to marinate.
Grill the steaks.
Let the steaks rest for ten minutes.