↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
STEAK FLORENTINE WITH ARUGULA SALAD
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Arugula Salad
by sgre52160
1/2 lb fresh arugula leaves, cleaned 1/8 lb fresh spinach leaves, cleaned 1/2 cup diced granny Smith apples 1/8 lb gorgonzola, crumbled 1/4 cup toasted walnuts Warm bacon vinaigrette: 1/4 lb a
by sgre52160
1/2 lb fresh arugula leaves, cleaned 1/8 lb fresh spinach leaves, cleaned 1/2 cup diced granny Smith apples 1/8 lb gorgonzola, crumbled 1/4 cup toasted walnuts Warm bacon vinaigrette: 1/4 lb a
Apple And Arugula Salad
by sgre52160
One small bag arugula (I used baby spinach, it was all I had) 1 apple cut into match stick sized pieces For the Vinaigrette: 2 T. white wine vinegar 1 T. apple cider vinegar 1 T. apple juice 3
by sgre52160
One small bag arugula (I used baby spinach, it was all I had) 1 apple cut into match stick sized pieces For the Vinaigrette: 2 T. white wine vinegar 1 T. apple cider vinegar 1 T. apple juice 3
Cherry Almond Arugula Salad
by sgre52160
1 bag (7 oz.) fresh baby arugula 1 c. fresh cherries, halved 1 large grilled chicken breast, thinly sliced ½ c. roughly chopped unsalted almonds 4 oz. crumbled goat cheese 1 ring thinly sliced r
by sgre52160
1 bag (7 oz.) fresh baby arugula 1 c. fresh cherries, halved 1 large grilled chicken breast, thinly sliced ½ c. roughly chopped unsalted almonds 4 oz. crumbled goat cheese 1 ring thinly sliced r
Warm Arugula Bread Salad
by ICOOK2
3 tablespoons extra-virgin olive oil, divided 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups) 1 cup cherry tomatoes, halved 8 cups arugula, (7 ounces) 1 tablespoon minced gar
by ICOOK2
3 tablespoons extra-virgin olive oil, divided 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups) 1 cup cherry tomatoes, halved 8 cups arugula, (7 ounces) 1 tablespoon minced gar
Warm Bean & Arugula Salad
by ICOOK2
1 ounce prosciutto, thinly sliced, cut into strips 1/4 cup extra-virgin olive oil 1 medium red onion, finely chopped 4 cloves garlic, minced 2 15-ounce cans white beans, rinsed 1/3 cup reduc
by ICOOK2
1 ounce prosciutto, thinly sliced, cut into strips 1/4 cup extra-virgin olive oil 1 medium red onion, finely chopped 4 cloves garlic, minced 2 15-ounce cans white beans, rinsed 1/3 cup reduc
view more member recipes
related CDKitchen recipes
Summer Corn And Arugula Salad
Jerri's Signature Caprese Salad
Porcini-Dusted Rib-Eye
Jumbo Shrimp Wrapped With Arugula And Prosciutto
Arugula And Tomato Salad
Hanger Steaks with Caramelized Onions, Mushrooms, Chevre, and Arugula
Arugula, Pear, And Asiago Cheese Salad
Arugula Salad with Strawberry Rhubarb Vinaigrette
Zesty Italian Steak
Baby Spinach, Arugula And Toasted Walnut Salad With Golden Raisin Vinaigrette