1
tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
2 tablespoons kosher salt, plus more to taste
2 tablespoons freshly ground black pepper,
plus more to taste
1 T-bone steak, at least 3 inches thick,
3 to 3 1/2 pounds
2 tablespoons pure olive oil
3/4 cup extra-virgin olive oil, preferably
Da Vero
6 cloves garlic, thinly sliced
4 pounds baby spinach, stems removed,
washed
and spun dry
Juice of 1 lemon
1 tablespoon coarse salt
Preheat the grill.
In a small bowl, mix together the rosemary,
sage, thyme, salt and pepper until well blended.
Pat the steak dry and coat the entire steak
with the herb mix. Brush gently with the pure
olive oil. Place on the grill and cook until
well charred, about 12 minutes on the first
side, then cook about 9 minutes on the second
side; this is traditionally served rare. Transfer
to a platter and let stand for 8 minutes.
Meanwhile, in a 10- to 12-inch sauté
pan, heat 1/4 cup of the extra-virgin olive
oil over high heat until smoking. Add the garlic
and cook just until light brown. Add the spinach
and stir until just wilted. Remove from the
heat and add the lemon juice and salt and pepper
to taste. Set aside.
Carve the fillet and the strip steak from the
bone and slice. Divide the steak among four
plates, arrange the spinach next to it, and
drizzle with the remaining 1/2 cup extra-virgin
olive oil. Season with coarse salt.
Serve immediately.
|
