Florentine T-Bone With Spinach
This recipe features succulent T-bone steaks paired with a flavorful spinach sauté. The tender, juicy steaks are gently seasoned and grilled to perfection, while the garlic-infused spinach provides a vibrant and satisfying accompaniment. With the grill imparting smoky charred notes to the meat and the spinach cooked to tender wilted perfection, this dish offers a deliciously balanced meal that is both comforting and satisfying. Serve up this delightful combination for a memorable dining experience.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 3 oz. pancetta or thick-cut bacon, chopped
- 1 garlic clove, minced
- 1 1/4 lb. baby spinach, rinsed but not dried
- Salt and freshly ground pepper, to taste
- 4 T-bone steaks, each about 1 inch thick
Instructions
- <b>Cook the spinach</b>
- Prepare a gas or charcoal grill for direct grilling over high heat. In a saucepan over medium heat, warm the oil. Add the pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach a handful at a time and cook just until wilted, about 5 minutes total. Season with salt and pepper. Remove from the heat and cover the pan to keep warm.
- <b>Grill the steaks</b>
- Season the steaks with salt and pepper. Lightly oil the grill rack. Grill the steaks, turning once, 6 to 8 minutes total for medium-rare. Transfer the steaks to warm plates and the spinach to a serving bowl and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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