in Italy

Florentine biscuit

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Ingredients for 2 servings:

  • 1 steak(s), thick T-bone steak (800-1000g)
  • 6 tbsp olive oil
  • Pepper, coarsely ground black
  • 3 cloves garlic
  • 2 sprigs rosemary
  • ½ tsp oregano
  • 100 g arugula
  • 2 beefsteak tomatoes
  • 1 lemon(s), untreated

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Wash the meat and pat dry. Mix together the oil, pepper, crushed garlic, rosemary, and oregano, and marinate the meat for a day. Preheat the oven grill. Place the meat on a rack over a roasting pan and grill for 5 minutes on each side. Then place the meat on a plate at the bottom of the switched-off, open oven and let it rest for 10 minutes. To serve, cut the T-bone steak across the bone into approximately 2 cm thick slices. Arrange on a bed of arugula and tomato slices, season with salt and pepper, and serve with a lemon wedge.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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