STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
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
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
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 & MUSHROOM FLORENTINE
Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy steak.
Provided by ElizabethKnicely
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310.1, Fat 21.4, SaturatedFat 6.7, Cholesterol 85, Sodium 87.4, Carbohydrate 4.5, Fiber 1.5, Sugar 2.1, Protein 24.5
BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
- To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
- Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
- To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
- Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
- Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
- Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
- Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.
STEAK AND MUSHROOM FLORENTINE
Sirloin steak strips, onion and baby spinach are sauteed and served in a creamy mushroom sauce.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Slice beef into very thin strips.
- Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often. Remove beef.
- Heat remaining oil over medium heat. Add onion and cook until tender-crisp. Add spinach and cook just until spinach is wilted.
- Add soup and water. Heat to a boil. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with black pepper.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 10.2 g, Cholesterol 79.1 mg, Fat 27.8 g, Fiber 2.8 g, Protein 23.8 g, SaturatedFat 8.8 g, Sodium 623.3 mg, Sugar 2.7 g
STEAK AND MUSHROOM FLORENTINE
Make and share this Steak and Mushroom Florentine recipe from Food.com.
Provided by carolinafan
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393.4, Fat 28.6, SaturatedFat 8.8, Cholesterol 76, Sodium 579.5, Carbohydrate 9.8, Fiber 1.4, Sugar 3.2, Protein 24.4
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