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Porterhouse Steak, Florentine-Style
Serves: 4
Added By: 
JC
Ingredients
Porterhouse steaks, cut 2 inches thick (1 steak may feed two people, depending on size of steak)
3 cups fresh spinach leaves
1 tablespoon plus 2 tablespoons extra-virgin olive oil
1 small onion, cut into 1/2-inch strips
2 tablespoons fresh garlic, rough chop
Salt to taste
Freshly ground black pepper to taste
1 pinch crushed red chile flakes
1 tablespoon Italian parsley leaves (washed and rough-chopped)
Method
- Heat a saut? pan to medium-high heat. Add 1 tablespoon of olive oil and the onions, and saut?, stirring until light golden brown; season with salt and pepper. Remove onions from pan and reserve.
- Add garlic to hot pan, with 1 tablespoon olive oil, saut?ing until golden brown, and immediately add the spinach. Season with salt, pepper, and a pinch of crushed red chiles; stir spinach to mix with garlic and seasonings. When spinach is wilted, remove to the center of the serving platter.
- Place steaks on a hot grill, turning occasionally until steaks have reached desired doneness. When steaks are finished, place slightly off center over the spinach.
- Reheat the saut? pan to medium-high and add the reserved onions and parsley. Toss just to reheat and add the remaining tablespoon of olive oil. Place the onion mixture over the steak and serve.
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