Best Steak Florentine Recipes

STEAK FLORENTINE

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.

STEAK FLORENTINE

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.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

FLORENTINE RANCH STEAK

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.

FLANK STEAK FLORENTINE

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!).

BISTECCA ALLA FIORENTINA (STEAK FLORENTINE)

Steps:

• The steak is the critical component, so find the best butcher you can, and special order one. Mom deserves only the best! It should be 2-3 fingers thick, at least two inches. The simplicity of this dish requires sourcing the very best ingredients you can. Splurge on the steak, great olive oil, Sea Salt and freshest vegetables you can find. Quality matters here. Let the meat rest at room temperature about 30 minutes if it has been refrigerated overnight. Best done outside on a grill, at very high heat (highest gas setting or red coals with white coating). Cook the steak 5 minutes per side for very rare (preferred) or 8-10 minutes per side for medium rare to medium for those squeamish about rare meat) at 120-125 degrees on a meat thermometer. Let rest for 10 minutes minimum to allow the juices to absorb back into the meat. This can be done in a grill pan in a 450 degree oven, but be sure to have a very powerful vent fan, and open windows and disable smoke detectors during cooking. There will be a lot of smoke (this adds flavor to the steak). Arrange the arugula on a large platter. Slice the steak rather thickly and layer the slices on the arugula. Drizzle with the olive oil and sprinkle the sea salt over the meat and serve. Accompany the steak with potatoes cut into chunks, tossed in a little olive oil, sea salt and black pepper roasted on a pan in a 350 oven until golden, about one hour, and some Broccoli Rabe. Steam briefly and serve seasoned with salt and pepper (as needed).

CUBE STEAK FLORENTINE

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

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
• Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
• SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

STEAK AND EGGS FLORENTINE

Steps:

• Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
• Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
• Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
• Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
• Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.

FLANK STEAK FLORENTINE

Steps:

• 1. Pound stead to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside.
• 2. Cook the spinach according to the package directions. Drain well. Combine spinach, egg, and the next 5 ingredients in a medium bowl; stir well. Spread half of the spinach mixture over each flank steak to within 1 inch of the sides. Roll up the steaks , starting with the short sides. Tie with heavy kitchen string at 2-inch intervals.
• 3. Brown the steaks in hot oil in a large skillet over medium heat. Place the steaks in an ungreased 11 x 7 x 1 1/2 inch baking dish.
• 4. Combine the tomato sauce, wine, onion, and garlic; pour over the steaks. Cover and bake at 350° for 1 1/2 hours. Remove the steaks to a serving platter, reserving the tomato sauce mix. Set aside and keep warm.
• 5. Add enough water to the tomato mixture to measure 1 3/4 cups. Place tomato sauce mixture in a small saucepan. Combine 1/4 cup water and flour, stirring until smooth. Stir the flour mixture into the tomato sauce mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 6. To serve, slice the steak diagonally across the grain into 1 inch slices. Serve with the tomato gravy.

FLORENTINE-STYLE STEAK / BISTECCA ALLA FIORENTINA

Steps:

• 1. Preheat the grill to high. (Ideally, you'll be using wood or charcoal the coals should just be beginning to ash over.) If using wood or charcoal, blow the ash off with a hair dryer.2. When ready to cook, oil the grill grate. Place the steak on the hot grate and point the hair dryer at the coals to fan them to a glowing red. Grill the steak until cooked to taste (about 6 to 8 minutes per side for medium-rare) turning with tongs generously salt and pepper the steak when you turn it. When done, remove it to a deep serving platter and generously salt and pepper again.3. Drizzle the oil over the hot steak and let stand for 3 minutes before serving. Cut servings of the beef off the bone for each eater. Mix the oil that collects in the bottom of the platter with the meat juices and spoon these over the steak as a sauce. Uncork an old bottle of Barolo and get ready to enjoy the world's best steak.Serves 2 to 3 can be multiplied as desired

STEAK AND MUSHROOM FLORENTINE

Steps:

• Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
• Remove beef from skillet; set aside.
• In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
• Add spinach and cook just until spinach is wilted.
• Add soup and water. Bring to a boil.
• Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.

BALSAMIC AND ROSEMARY-MARINATED FLORENTINE STEAK

Steps:

• In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

BALSAMIC AND ROSEMARY MARINATED FLORENTINE STEAK

Steps:

• 1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and rosemary. Add th steak, seal the bag and refrigerate overnight, turning the bag several times. 2. Preheat oven to 425F and bring the steak to room temp. Heat a grill pan. Remove steak from marinade and season with salt nad pepper. Rub the side with the rmaining 2 T of olvie oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 min per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant read thermometer insterted into the tenderloin registers 125F. Slice the steak across the grain and serve immediately.

BALSAMIC-AND ROSEMARY MARINATED FLORENTINE STEAK

Steps:

• 1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the oilve oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times. 2. Preheat the oven to 425 degrees and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125 degrees. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately. WINE: A cherry-inflected Chianti with firm tannins is a fine match for this lucious Tuscan steak. Two good choices are the tangy 2006 Banfi Chianti Classico and the tobacco-scented 2006 Castellare.

BEEF STEAK FLORENTINE

Steps:

• Mix together the oil, slat, pepper and garlic in a small bowl. Put the steak in a shallow dish and rub the mixture all over the meat. Marinate at room temp for 1 to 2 hours or better still, covered in the refrigerator for up to two days. Turn the meat occoasionally. Remove steak from refrigerator an hour before cooking. Prepare the charcoal fire so that you have areas of higher and lower heat. Drain any excess oil from steak. Sear over high heat area of grill for 3-4 minutes per side. Remove the grill rack and sprink 2 cups soaked hickory or oak chiops on the low heat part of grill. Replace rack and place steak over the low heat area. Cover grill but turn steak frequently. This should take 10 to 20 minutes more, depending on thickness of steak and heat of the fire. Remove staek at 120 to 125 degrees for medium rare. the meat should be removed 10 minutes before desired doneness. Ideal temp after resting is 130 to 140. Let steak rest for 10 minutes before carving. Squeeze lemon over meat and carve.

BISTECCA ALLA FLORENTINE WITH BALSAMIC-ROSEMARY STEAK SAUCE AND GRILLED TREVISO WITH GORGONZOLA

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
• Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
• While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
• Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
• Yield: 3 cups.

STUFFED FLANK STEAK FLORENTINE

Steps:

• 1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside. 2. In a large bowl, combine all of the stuffing ingredients. Set aside. 3. Rinse the flank steak and pat it dry. Then use a sharp knife to score the steak in a diamond pattern on one side, if not already scored when purchased. Place 2 cups of the stuffing mixture on the unscored side of the steak, patting it almost to the edges of the meat. Roll the steak up jelly-roll fashion, and secure with skewers or string. Place the extra stuffing in the prepared dish, cover, and bake alongside the stuffed steak for the last 40 minutes of baking time. For a crisper crust, uncover the stuffing during the last 10 minutes. 4. Place the vegetable oil in a large, deep ovenproof skillet over medium heat. Add the stuffed steak, and carefully brown it on all sides for about 20 minutes. Add all of the remaining ingredients except for the mushrooms. 5. Cover the skillet and bake for 1 hour. Add the mushrooms and bake for 30 additional minutes, or until the meat is thoroughly cooked and tender and has reached a temperature of at least 145°F, pouring in additional beef broth or water as needed.

GRILLED STEAK, FLORENTINE STYLE

Steps:

• Brush grill rack with olive or vegetable oil. Heat coals or gas grill for direct heat. Place parsley, oil and garlic in food processor or blender. Cover and process until smooth.
• Cut outer edge of fat on beef steaks diagonally at 1-inch intervals to prevent curling (do not cut into beef).
• Cover and grill beef 3 to 4 inches from medium heat 5 minutes for medium-rare or 7 minutes for medium doneness, brushing frequently with oil mixture. Turn; brush generously with oil mixture. Grill 5 to 7 minutes longer or until desired doneness. Sprinkle with salt and pepper. Discard any remaining oil mixture.

GRILLED STEAK, FLORENTINE STYLE

Steps:

• 1 Place a barbecue grill or broiler rack about 4 inches away from the heat source. Preheat the grill or broiler. 2 Sprinkle the steaks with salt and pepper. Grill or broil the meat 4 to 5 minutes. Turn the meat over with tongs and cook about 4 minutes more for rare, or 5 to 6 minutes for medium rare, depending on the thickness of the steaks. To check for doneness, make a small cut in the thickest part. For longer cooking, move the steaks to a cooler part of the grill. 3 Let the steaks rest 5 minutes before cutting crosswise into thin slices. Sprinkle with more salt and pepper. Drizzle with oil. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.