Porterhouse Steak, Florentine-Style

Serves: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Featured Recipes