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RECIPE
10 INGREDIENTS7 STEPS30MIN

Grilled T-Bone Steak Florentine Style

5.0
1 Ratings

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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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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!
30MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2
(800 g)
T-Bone Steak
8
Cherry Tomatoes , quartered
1 bunch
1 can
(15 oz)
Cannellini White Kidney Beans , drained, rinsed

Salad Dressing

1/3 cup
Extra-Virgin Olive Oil
1/4 cup
Balsamic Vinegar
3 Tbsp
White Wine Vinegar
1/2
1 pinch
Dried Mixed Herbs
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
2415
FAT
156.9 g
PROTEIN
177.4 g
CARBS
61.7 g

Cooking Instructions

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Step 1
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.
Step 2
Turn the t-bone steaks over to the other side and allow to cook for five more minutes.
Step 3
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.
Step 4
For the salad, mix the Arugula (1 bunch), Cannellini White Kidney Beans (1 can), and Cherry Tomato (8) in a salad bowl.
Step 5
In a small jar, mix the Extra-Virgin Olive Oil (5 tablespoon), Balsamic Vinegar (4 tablespoon), White Wine Vinegar (3 tablespoon), with a pinch of Salt and Pepper (to taste) and Dried Mixed Herbs (1 pinch) and the juice from the Lemon (1/2).
Step 6
Mix the dressing into the salad.
Step 7
Remove the grilled steaks from the grill and lay it on top of the salad.

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Nutrition Per Serving
Calories
2415
% Daily Value*
Fat
156.9 g
201%
Saturated Fat
56.9 g
284%
Trans Fat
7.2 g
--
Cholesterol
496.0 mg
165%
Carbohydrates
61.7 g
22%
Fiber
15.1 g
54%
Sugars
7.6 g
--
Protein
177.4 g
355%
Sodium
797.6 mg
35%
Vitamin D
0.8 µg
4%
Calcium
290.1 mg
22%
Iron
18.9 mg
105%
Potassium
1965.8 mg
42%
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