| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
T-Bone steak at least 3-inches thick and; about 3 to 3 |
| 1 |
tb |
Chopped fresh rosemary leaves |
| 1 |
tb |
Chopped fresh sage leaves |
| 1 |
tb |
Fresh thyme leaves |
| 2 |
tb |
Freshly ground black pepper |
| 2 |
tb |
Kosher salt |
| 1 |
tb |
Pure olive oil |
| 1 |
|
Cloves garlic,; thinly sliced |
| 4 |
lb |
Spinach, washed, spun dry,; stems removed |
|
|
Juice of 1 lemon |
|
|
Salt and pepper to taste |
| 6 |
oz |
"Da Vero" extra virgin olive oil |
INSTRUCTIONS
Preheat barbecue to medium high heat.
Pat steak dry.
In a small bowl, mix rosemary, sage, thyme, pepper and salt until well
blended. Coat entire steak with spice mix. Brush with pure olive oil. Place
on grill and char well. Cook about 12 minutes on first side, flip, and cook
about 9 minutes on second side. This is traditionally served very rare.
Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until
smoking. Add garlic and cook until light brown. Add spinach and stir
quickly, cooking until just wilted. Remove from heat, add lemon juice and
salt and pepper and set aside. When steak is done, remove and let stand 5
minutes. Carve off fillet and strip steaks and slice. Divide steak among 4
plates, divide spinach and drizzle each plate with "Da Vero" oil. Serve
immediately.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:33:06 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
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