Shelly's Recipe

STEAK FLORENTINE WITH ARUGULA SALAD

Category: Steaks - Beef

2 large cloves garlic, chopped
2 porterhouse steaks, 24 ounces each and 1 1/2- to 1 3/4-inch thick
Kosher salt and freshly ground black pepper
Arugula salad (recipe below)
3 lemons, 2 halved and 1 quartered
1/4 cup extra virgin olive oil
Salsa verde (recipe below)

Rub the garlic over the steaks, including the portion of bone. Season steaks aggressively with kosher salt and ground pepper and transfer to a glass or rigid plastic container. Refrigerate for at least 1 hour or up to 4 hours to give flavors time to permeate the meat.

Prepare a clean, well-oiled charcoal or gas grill so that coals or heat element are medium-hot. Or, heat the broiler.

Grill steaks, turning once, for a total of 10 minutes for rare meat or about 14 minutes for medium-rare.

Transfer steaks to a cutting board and let them rest for about 10 minutes before slicing. Run knife along the bone of the steaks to carve the meat closest to it. Slice the meat into 1-inch-long slices.

To serve, spread arugula salad on a large platter and top with sliced steak. Squeeze lemon halves over the hot steaks, drizzle with 1/4 cup olive oil and finish with salt and cracked black pepper. Garnish platter with lemon quarters and serve with salsa verde. Serves 4.

Arugula Salad
Grated zest and juice of 1 lemon
1/2 cup extra virgin olive oil
6 cups arugula
Kosher salt and freshly ground pepper
About 2 ounces Parmigiano-Reggiano cheese

In a mixing bowl, whisk together lemon zest, juice and olive oil. Add arugula and toss with dressing. Season to taste with salt and pepper. Using a vegetable peeler, shave the Parmesan in ribbons over the salad. Serves 4.

Salsa Verde
1/4 cup fresh flat-leaf parsley
1/4 cup fresh cilantro
1/4 cup fresh rosemary
1/4 cup chopped, drained capers
4 cloves garlic, minced
2 shallots, minced
Grated zest and juice of 1 lemon
1 tablespoon sherry vinegar
1 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

In a bowl, toss together all ingredients except olive oil, salt and pepper. Drizzle the olive oil over the mixture and toss gently. Season to taste with salt and pepper and let sauce sit for about 20 minutes before serving. Makes about 1 cup.