Steak Florentine Recipes

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GRILLED FLORENTINE-STYLE STEAKS



Grilled Florentine-Style Steaks image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)
2 cloves garlic, smashed
Vegetable oil, for the grill
Coarse sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 lemon, cut into wedges (optional)

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.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

FLORENTINE RANCH STEAK



Florentine Ranch Steak image

For a Florentine flair, rub these T-bone steaks in garlic, ranch seasoning, and olive oil before placing them on the grill.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 5

2 ½ pounds T-bone steaks
1 clove garlic, halved
1 ½ teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole lemon

Steps:

  • Preheat a grill to medium-high heat. Grease the grates well.
  • Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
  • Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
  • Remove from grill and let rest for 5 to 10 minutes.
  • Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

Nutrition Facts : Calories 935.3 calories, Carbohydrate 3.3 g, Cholesterol 184.3 mg, Fat 71.4 g, Fiber 1.3 g, Protein 66.9 g, SaturatedFat 26.2 g, Sodium 200.4 mg

FLORENTINE STEAK (BISTECCA ALLA FIORENTINA) - HISTORY AND RECIPE



FLORENTINE STEAK (Bistecca alla Fiorentina) - history and recipe image

The Florentine steak (called Bistecca alla Fiorentina or simply La Bistecca) is a serious matter in Florence, no jokes with the Ciccia (meat in Florentine slang)! The Tuscan cuisine has plenty of delicious dishes, but if you must choose only one of them, as your last meal, opt for La Bistecca!

Provided by Filippo Trapella - philosokitchen.com

Time 30m

Number Of Ingredients 2

3 lb Porterhouse steak
1 tbsp cooking salt

Steps:

  • First of all, you have to know that the perfect dry hanging is by resting the entire loin in a fresh and dry place before cutting.
  • Therefore, it would be better buy dry hanging meat directly from your butcher. If you need to make it at home, wrap each steak in single cheesecloth.
  • Now, place the steak in the lower part of the refrigerator for up to 4 days, well separated on a rack. Change the cheesecloth once a day.
  • Finally, analyze analyze carefully the meat before consuming. It have to be darker, with a stronger smell, with not trace of ammonia smell that suggest a wrong maturation.
  • If you can, prepare the grill with coal or wood embers.
  • Alternatively use an electric grill or a cast iron griddle. You can get great results also with a soapstone griddle.
  • Heat very well the surface chosen to cook the steak. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for 15 minutes in this way.
  • Now, heat at a very high temperature about 5 minutes per side without moving the meat.
  • This step is particularly delicate: the surface of the meat should roast very well without burning, finding the right temperature depending on the tools at available.
  • Let the steak rest in a warm place (e.g. an oven previously heated then turned off) for about 10-15 minutes: in this way, the fiber of the meat will relax themselves redistributing the juices and retaining the flavors into the steak.
  • Serve the Florentine Steak after sprinkling it with cooking salt and prepare yourself for a huge meal!

Nutrition Facts : Calories 1252 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 376 milligrams cholesterol, Fat 84 grams fat, Fiber 0 grams fiber, Protein 115 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 2616 milligrams sodium, Sugar 0 grams sugar, TransFat 5 grams trans fat, UnsaturatedFat 41 grams unsaturated fat

STEAK FLORENTINE



Steak Florentine image

Provided by Klaus Fritsch

Categories     Beef     Cheese     Dairy     Vegetable     Broil     Sauté     Valentine's Day     Dinner     Parmesan     Meat     Steak     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

Two 10-ounce round or butt steaks, each about 1 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
  • In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
  • In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
  • Lightly sprinkle the steaks with salt and pepper.
  • In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
  • Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

STEAK FLORENTINE



Steak Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

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.

FLORENTINE STEAK



Florentine Steak image

Florentine steak is undoubtedly one of Florence's gastronomic jewels! If you love meat, you should definitely try this fantastic recipe.

Provided by Redazione Web

Categories     main course

Time 20m

Yield 4

Number Of Ingredients 4

2 Florentine steaks (3 lb each)
Extra-virgin olive oil
Salt
Pepper

Steps:

  • Sprinkle both sides of the meat with a drizzle of high-quality extra-virgin olive oil. Place the steaks on a red-hot grill and roast over a very high heat for 3-5 minutes - depending on how you like your steak cooked. (A true Florentine steak must be rare, however.)
  • Then turn them over and salt; continue cooking for another 3-5 minutes. Rotate them once more to salt the other side.
  • Once the steaks have finished cooking, let the meat rest for a few minutes before cutting it, so that its juices are redistributed inside. Transfer to the serving dishes and season with a drizzle of oil, ground pepper and some roasted porcini mushrooms, potatoes or cannellini beans (depending on personal preference).

FLANK STEAK FLORENTINE



Flank Steak Florentine image

How can such few ingredients yield something so incredibly delicious? My husband always brings me a local cookbook from his travels; this one was from a recent trip to Atlanta that I changed up a little bit.

Provided by MrsKnox2016

Categories     Steak

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb flank steak (can use skirt steak)
8 ounces cream cheese, softened
8 -10 ounces frozen spinach, defrosted and squeezed dry
garlic powder
salt
pepper
onion powder
1 tablespoon cornstarch
1/2 cup water
8 ounces beef stock
1/2 cup red wine

Steps:

  • Preheat oven to 350 degrees.
  • Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
  • Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
  • Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
  • Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
  • When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
  • Serve slices of steak with gravy (there is no good way to cut this by the way!).

Nutrition Facts : Calories 442, Fat 29.5, SaturatedFat 15.1, Cholesterol 139.7, Sodium 802.3, Carbohydrate 7.6, Fiber 1.8, Sugar 2.4, Protein 31.3

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

Make a delicious dinner with this recipe for Flank Steak Pinwheels. Stuffed with spinach, shallot and provolone, it's delicious!

Provided by Michelle Boulé

Categories     Main Course

Time 35m

Number Of Ingredients 8

2 1/2 Pounds Flank Steak (butterflied, sliced horizontally )
Salt
Pepper
3-4 Cloves Garlic (Minced)
1 Shallot (Sliced thinly)
1 Cup Spinach
4 Oz Provolone Cheese
2 Tbsp Olive Oil

Steps:

  • Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
  • Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
  • Preheat oven to 350
  • Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
  • Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!

Nutrition Facts : Calories 559 kcal, Carbohydrate 3 g, Protein 69 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 190 mg, Sodium 406 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CUBE STEAK FLORENTINE



Cube Steak Florentine image

Spinach, cheese, and cube steak. Delicious! Good with hot buttered or cheesy rice. Also good with basmati rice. Spinach mixture is good just by itself as a vegetable.

Provided by Silver Raven

Categories     Meat

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 (10 ounce) package chopped spinach, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 cup colby-monterey jack cheese, shredded
1/2 teaspoon salt
4 -6 cube steaks
2 -3 teaspoons dijon-style mustard
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 13x9x2 inch baking pan with nonstick spray.
  • In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
  • Mix well.
  • Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
  • Roll up, jelly roll style and set aside.
  • Repeat for remaining cube steaks.
  • Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
  • Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
  • Cover with foil and bake for 30 minutes in preheated oven.
  • Uncover and bake for 10 minutes longer.

STEAK & MUSHROOM FLORENTINE



Steak & Mushroom Florentine image

Our Steak & Mushroom Florentine recipe is a satisfying take on weeknight dinner. With savoury mushroom flavour, loads of spinach and pasta or rice, your dish will be ready in 25 minutes!

Yield 4

Number Of Ingredients 9

1 tbsp 15 mL canola oil
1 lb 454 g grilling steak
1 small onion, sliced
2 cloves garlic, minced
4 cups 1 L fresh baby spinach leaves
1 can CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
3/4 cup 185 mL water
1/8 tsp 1 mL freshly ground black pepper
4 cups 1 L hot cooked white rice or noodles, prepared without salt

Steps:

  • Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.
  • Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted.
  • Stir in soup,water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper,if desired. Serve over rice or noodles.

Nutrition Facts :

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