TUSCAN T-BONE STEAKS WITH GARLIC SPINACH
FOR THE GARLIC SPINACH:
3 bags (10 ounces each) leaf spinach, tough stems removed
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
FOR THE STEAK:
4 (1 1/4-pound) T-bone steaks, cut about 1 inch thick
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper (to taste)
Lemon wedges (for serving)
TO MAKE GARLIC SPINACH:
Rinse leaves in cold water. Drain, but do not spin dry. Heat oil in a large saucepan over medium heat. Add garlic and stir until fragrant, about 1 minute. In batches, add spinach to skillet and stir, letting each batch wilt before adding another. Cover and cook just until spinach is tender, about 3 minutes. Season with salt and pepper. (The spinach can be cooked up to 2 hours ahead, covered and kept at room temperature. Reheat gently before serving.)
TO PREPARE THE STEAKS:
Brush both sides of each steak with olive oil and season with salt and pepper. Let stand at room temperature while building fire. Build a charcoal fire in an outdoor grill and let burn until coals are almost completely covered with white ash. Lightly oil grill grate.
Place steaks over hotter area of grill and cover. Grill until undersides are seared with grill marks, about 2 minutes. Turn and sear other sides, about 2 minutes more. Move to cooler area of grill and cover. Grill, turning once, until steaks feel somewhat firm when pressed in center, about 4 minutes for medium-rare or longer if desired. It is more reliable to use your sense of touch and sight to judge the doneness, as it is difficult to insert a thermometer into a steak. If you want to try, insert the thermometer horizontally through the side of each steak to reach the center - it should read 125 degrees F for medium-rare.
Divide spinach among 4 dinner plates and top each with a steak. Drizzle steak and spinach with oil. Serve hot, with lemon wedges.
Makes 4 servings
Source: Kingsford Complete Grilling Cookbook by Kingsford Charcoal, Rick Rodgers, and Ben Fink
FOR THE GARLIC SPINACH:
3 bags (10 ounces each) leaf spinach, tough stems removed
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
FOR THE STEAK:
4 (1 1/4-pound) T-bone steaks, cut about 1 inch thick
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper (to taste)
Lemon wedges (for serving)
TO MAKE GARLIC SPINACH:
Rinse leaves in cold water. Drain, but do not spin dry. Heat oil in a large saucepan over medium heat. Add garlic and stir until fragrant, about 1 minute. In batches, add spinach to skillet and stir, letting each batch wilt before adding another. Cover and cook just until spinach is tender, about 3 minutes. Season with salt and pepper. (The spinach can be cooked up to 2 hours ahead, covered and kept at room temperature. Reheat gently before serving.)
TO PREPARE THE STEAKS:
Brush both sides of each steak with olive oil and season with salt and pepper. Let stand at room temperature while building fire. Build a charcoal fire in an outdoor grill and let burn until coals are almost completely covered with white ash. Lightly oil grill grate.
Place steaks over hotter area of grill and cover. Grill until undersides are seared with grill marks, about 2 minutes. Turn and sear other sides, about 2 minutes more. Move to cooler area of grill and cover. Grill, turning once, until steaks feel somewhat firm when pressed in center, about 4 minutes for medium-rare or longer if desired. It is more reliable to use your sense of touch and sight to judge the doneness, as it is difficult to insert a thermometer into a steak. If you want to try, insert the thermometer horizontally through the side of each steak to reach the center - it should read 125 degrees F for medium-rare.
Divide spinach among 4 dinner plates and top each with a steak. Drizzle steak and spinach with oil. Serve hot, with lemon wedges.
Makes 4 servings
Source: Kingsford Complete Grilling Cookbook by Kingsford Charcoal, Rick Rodgers, and Ben Fink
MsgID: 3151387
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-02-09 Recipe Swap - Labor Day (Monday...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-02-09 Recipe Swap - Labor Day (Monday...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (6)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: 09-02-09 Recipe Swap - Labor Day (Monday 9-7) Backyard BBQ Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Tuscan T-Bone Steaks with Garlic Spinach |
Betsy at Recipelink.com | |
3 | Recipe: German Potato Salad (Kartoffelsalat) |
Betsy at Recipelink.com | |
4 | Recipe: Potato Salad with Red Zinfandel Dressing |
Betsy at Recipelink.com | |
5 | Recipe: Asian Honey BBQ Chicken Drummettes |
Betsy at Recipelink.com | |
6 | Recipe: Grilled Salsa Steak Appetizers |
Betsy at Recipelink.com | |
7 | Recipe: Mini Burger Buffet with Variations: Smoky BBQ Cheddar, Buffalo Style and Taco |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Mini Meat Loaves with Spaghetti (Campbell's soup ad, 1960's)
- Hamburger Pancake Roll-ups (Bisquick)
- Scrumptious Meat Loaf
- Hunt's Meatloaf in 30 Minutes (mini loaves, using soft bread crumbs)
- Chinese Beef and Rice (serves 2)
- Chinese Pepper Steak for the Slow Cooker
- Topsy-Turvy Meat Squares (biscuit topping) (1950's)
- Filet Mignon with Green Peppercorn Cream Sauce
- Jack Daniel's Old No. 7 Flank Steak
- Mini Italian Meat Loaves
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute