Tender and juicy, this thick, grilled t-bone steak florentine style is full of flavors and is best served medium rare with a light, crisp salad. Although these t-bone steaks are big enough for two…you might be drooling enough to finish it on your own!
Author: Vincenzo's Plate
Cannellini White Kidney Beans
, drained, rinsed
Extra-Virgin Olive Oil
White Wine Vinegar
Dried Mixed Herbs
Ground Black Pepper
Once your gas or charcoal grill is hot enough, place the
T-Bone Steak (2)
on top. Cook on the first side for 5 minutes. It's okay if the flames envelop the steak, as it is very thick and this will help the steak to cook through the middle.
Turn the t-bone steaks over to the other side and allow to cook for 5 more minutes.
Stand the steaks upright on the grill so that the bone is holding it upright. This will help to cook the meat all the way through. You should leave it like this for 7-10 minutes. Cook 7 minutes for rare and 10 minutes for medium-rare.
For the salad, mix the
Arugula (1 bunch)
Cannellini White Kidney Beans (1 can)
Cherry Tomatoes (8)
in a salad bowl.
In a small jar, mix the
Extra-Virgin Olive Oil (1/3 cup)
Balsamic Vinegar (1/4 cup)
White Wine Vinegar (3 Tbsp)
, with a pinch of
Salt (to taste)
Ground Black Pepper (to taste)
Dried Mixed Herbs (1 pinch)
and the juice from the
Mix the dressing into the salad.
Remove the grilled steaks from the grill and lay it on top of the salad.
Nutrition Per Serving
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