Beefsteak Florentine In Olive Oil And Garlic Marinade

INGREDIENTS

INSTRUCTIONS

Make the marinade: mix together the oil, salt, pepper, and the garlic
in a small bowl. Put the steak in shallow bowl or a dish and rub the
mixture all over the meat. Marinate at room temperature for 1 to 2
hours or, better still, covered in the refrigerator for up to 2 days.
Turn the meat from time to time to coat both sides evenly.  To prepare:
remove the steak from the refrigerator at least an hour  before
cooking. When you are ready to grill, prepare a charcoal fir  so that
you have areas of higher and lower heat.  Drain off any excess oil from
the steak. Sear the steak over the  high-heat area of the grill for 3
to 4 minutes per side. Remove the  grill rack and sprinkle 2 cups
soaked hickory or oak chips on the  low-heat part of the fire. Replace
the grill and place the steak over  the low-heat area. Cover the grill,
but turn the steak frequently;  this should take 10 to 20 minutes more,
depending on the thickness of  the steak and the heat of the fire.
Check the interior of the meat  with an instant-read thermometer, and
remove the steaks at 5 to 7  degrees below the desired degree of
doneness. Let the steak rest,  covered loosely with foil, for 10
minutes or so before carving.  To carve, cut the loin meat and the
fillet meat away from the bone.  Cut into 1/2-inch-thick slices.
Arrange meat on a platter with the  lemon wedges. Serve with
vinaigrette (recipe below).  Yield: 4 to 6 servings  Converted by
MC_Buster.  Recipe by: COOKING LIVE  SHOW #CL9230  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3762.8mg
Potassium: 130.9mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 1.6g
Protein: 1.1g