Florentine T-Bone with Spinach
Olio santo (holy oil) is a tasty condiment for the steaks. To make it, in a small saucepan over low heat, combine 1/3 cup olive oil; 2 garlic cloves, crushed; 2 fresh rosemary sprigs; and 1/2 tsp. red pepper flakes. Heat gently for 5 minutes. Transfer to a small bowl and let cool. Spoon over the steaks at the table.
Ingredients
- 1 Tbs. olive oil
- 3 oz. pancetta or thick-cut bacon, chopped
- 1 garlic clove, minced
- 1 1/4 lb. baby spinach, rinsed but not dried
- Salt and freshly ground pepper, to taste
- 4 T-bone steaks, each about 1 inch thick
Directions
Cook the spinach
Prepare a gas or charcoal grill for direct grilling over high heat.
In a saucepan over medium heat, warm the oil. Add the pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach a handful at a time and cook just until wilted, about 5 minutes total. Season with salt and pepper. Remove from the heat and cover the pan to keep warm.
Grill the steaks
Season the steaks with salt and pepper. Lightly oil the grill rack. Grill the steaks, turning once, 6 to 8 minutes total for medium-rare. Transfer the steaks to warm plates and the spinach to a serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).