Friday, July 10, 2009
Grilled and Roasted Florentine Steaks
There's nothing like steaks on the grill. This one is especially good with this great herb marinade, but you must plan ahead at least 24 hours.
Don't panic about the length of time the meat is on the grill; T-bones are thicker than most steaks (this one is huge) and require the time. Avoid poking with a fork; you don't want to lose all of the good juices, so use tongs to turn over.
This recipe is higher in fat and cholesterol than most I post, but once in a while you can splurge. The small side of the T-bone is actually the filet mignon and the larger side is the strip steak. Take your pick or have a little of each.
3 1/2 lbs. prime T-bone steak
1/3 c. minced fresh garlic
1 c. chopped fresh parsley
1 c. chopped fresh basil
Freshly ground sea salt
Freshly ground pepper
1 c. extra-virgin olive oil
pinch of ground sea salt
pinch of ground black pepper
Season the steak with some of the garlic, parsley, and basil. Add salt and pepper to taste. Drizzle with the olive oil and marinate for 24 hours. Combine excess herbs and oil and set aside as a marinade to be used later (refrigerate)
When ready to cook, heat the grill and cook the steak for 1 hour over medium heat, turning every 10 minutes. While grilling, preheat the oven to 400 degrees.
When the meat is ready, remove it from the grill and let it stand for 20 minutes. Bring the refrigerated marinade to room temperature.
Roast the meat in the oven for 10-30 minutes depending on how you like it. ( One hour on the grill and 10 minutes in the oven yields a medium-rare meat.) A meat thermometer should register 145 degrees for medium-rare.
Slice the steak and drizzle it with some of the olive oil marinade (now at room temperature)
YIELD: 4 servings
Fat: 68 g
Sat fat: 13 g
Cholesterol: 5 g
Sodium: 170 mg
Fiber: 1 g
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories