T-Bone Florentina with Sauteed Spinach

Paul and I have always disagreed about steaks. I prefer the simplicity of the meat alone, sprinkled with just enough salt and pepper to bring out the juices. He loves to experiment in the kitchen, so most of his steaks came out with sauces, a reduction of balsamic vinegar and shallots being our favorite. All of these are wonderfully rich and delicious in their own right, but I longed for the meat to outshine the sauce, not compete with it.

Then we stumbled upon this recipe for T-Bone Florentina with Sauteed Spinach, and thanks to Mario, we’ve reached a compromise. The seared beef flavor of this dish shines through the herbs just enough and the lemon in the spinach is the perfect compliment to the rustic, earthy seasoning of the steak. This meal is delightful enough to serve for a dinner party and simple enough to eat on a weeknight. Bellisimo!


T-Bone Florentina with Sauteed Spinach
Bistecca alla Fiorentina
Florence, Italy

Thanks to:
Molto Italiano
327 Simple Italian Recipes to Cook at Home
Mario Batali

about 40 minutes…
serves 2, with leftovers

On food...

for the meat
1 t-bone steak, at least 1-1 ½ in. thick, 1-1 ½ pounds
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon kosher salt
1 tablespoon freshly ground back pepper
2 tablespoons of pure olive oil

for the spinach
10 ounces of fresh spinach, stems removed, washed and dried
¼ cup extra-virgin olive oil, Filippo Berio
3 cloves of garlic, thinly sliced
1 lemon, juiced
2 teaspoons coarse salt
pepper to taste

hints
Let steak sit at room temperature for 2 hours.
Remove stems from spinach ahead of time (it takes longer than you think!).

On cooking...

1. Preheat your grill pan.

2. In a small bowl, mix together the rosemary, sage, thyme, salt, and pepper until well blended. Pat the steak dry and coat the entire steak with the herb mix. Brush gently with the olive oil. Place on the grill and cook until well charred, about 5 minutes on the first side, and 3 minutes on the second side (traditionally served rare). Transfer to a platter and let stand for 8 minutes.

3. While the meat is settling, use a 10-12 in. sauté pan to heat ¼ cup of the extra-virgin olive oil over high heat until smoking. Add the garlic and cook until light brown. Add the spinach and stir just until it wilts. Remove from the heat and add the lemon juice and salt and pepper.

4. Carve the meat from the bone and slice. Divide steak onto four plates and enjoy with spinach.