Best 2 Cube Steak Florentine Recipes

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Discover the tantalizing flavors of Cube Steak Florentine, a culinary masterpiece that blends the savory richness of tenderized cube steak with the vibrant colors and textures of fresh spinach, mushrooms, and a creamy, flavorful sauce. This delectable dish is not only a taste sensation but also a visual delight, making it a perfect choice for special occasions or a romantic dinner. With our carefully curated collection of recipes, you'll find variations that cater to diverse preferences, whether you prefer a classic preparation or a more modern twist. From skillet-seared cube steak smothered in a velvety spinach and mushroom sauce to oven-baked Florentine parcels bursting with flavor, these recipes offer a delightful journey for your taste buds. Prepare to indulge in a culinary symphony that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK FLORENTINE



Steak Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
  • Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
  • Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED FLORENTINE-STYLE STEAKS



Grilled Florentine-Style Steaks image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)
2 cloves garlic, smashed
Vegetable oil, for the grill
Coarse sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 lemon, cut into wedges (optional)

Steps:

  • Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
  • Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
  • Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
  • Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.

Tips:

  • To tenderize the cube steak, use a meat mallet or a fork to pound it until it is about 1/4 inch thick. You can also marinate it in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
  • To make the sauce, use a good quality beef broth. You can also add some white wine or red wine to the sauce for extra flavor.
  • If you don't have heavy cream, you can use milk instead. However, the sauce will not be as thick and creamy.
  • To make the spinach filling, use fresh spinach leaves. You can also add some chopped mushrooms or onions to the filling.
  • If you don't have Parmesan cheese, you can use another type of hard cheese, such as cheddar or mozzarella.
  • Serve the cube steak florentine immediately with mashed potatoes, rice, or pasta.

Conclusion:

Cube steak florentine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tenderized steak is topped with a creamy spinach filling and a rich sauce. This dish is sure to please everyone at the table.

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