Best 7 Steak Florentine Recipes

STEAK FLORENTINE

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.

FLANK STEAK FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
• Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
• Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
• Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
• When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
• Serve slices of steak with gravy (there is no good way to cut this by the way!).

FLORENTINE RANCH STEAK

Steps:

• Preheat a grill to medium-high heat. Grease the grates well.
• Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
• Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
• Remove from grill and let rest for 5 to 10 minutes.
• Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

CUBE STEAK FLORENTINE

Steps:

• Preheat oven to 375 degrees F.
• Spray 13x9x2 inch baking pan with nonstick spray.
• In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
• Mix well.
• Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
• Roll up, jelly roll style and set aside.
• Repeat for remaining cube steaks.
• Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
• Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
• Cover with foil and bake for 30 minutes in preheated oven.
• Uncover and bake for 10 minutes longer.

BISTECCA ALLA FIORENTINA (STEAK FLORENTINE)

Steps:

• The steak is the critical component, so find the best butcher you can, and special order one. Mom deserves only the best! It should be 2-3 fingers thick, at least two inches. The simplicity of this dish requires sourcing the very best ingredients you can. Splurge on the steak, great olive oil, Sea Salt and freshest vegetables you can find. Quality matters here. Let the meat rest at room temperature about 30 minutes if it has been refrigerated overnight. Best done outside on a grill, at very high heat (highest gas setting or red coals with white coating). Cook the steak 5 minutes per side for very rare (preferred) or 8-10 minutes per side for medium rare to medium for those squeamish about rare meat) at 120-125 degrees on a meat thermometer. Let rest for 10 minutes minimum to allow the juices to absorb back into the meat. This can be done in a grill pan in a 450 degree oven, but be sure to have a very powerful vent fan, and open windows and disable smoke detectors during cooking. There will be a lot of smoke (this adds flavor to the steak). Arrange the arugula on a large platter. Slice the steak rather thickly and layer the slices on the arugula. Drizzle with the olive oil and sprinkle the sea salt over the meat and serve. Accompany the steak with potatoes cut into chunks, tossed in a little olive oil, sea salt and black pepper roasted on a pan in a 350 oven until golden, about one hour, and some Broccoli Rabe. Steam briefly and serve seasoned with salt and pepper (as needed).

STEAK AND EGGS FLORENTINE

Steps:

• Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
• Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
• Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
• Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
• Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.

FLANK STEAK FLORENTINE

Steps:

• 1. Pound stead to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside.
• 2. Cook the spinach according to the package directions. Drain well. Combine spinach, egg, and the next 5 ingredients in a medium bowl; stir well. Spread half of the spinach mixture over each flank steak to within 1 inch of the sides. Roll up the steaks , starting with the short sides. Tie with heavy kitchen string at 2-inch intervals.
• 3. Brown the steaks in hot oil in a large skillet over medium heat. Place the steaks in an ungreased 11 x 7 x 1 1/2 inch baking dish.
• 4. Combine the tomato sauce, wine, onion, and garlic; pour over the steaks. Cover and bake at 350° for 1 1/2 hours. Remove the steaks to a serving platter, reserving the tomato sauce mix. Set aside and keep warm.
• 5. Add enough water to the tomato mixture to measure 1 3/4 cups. Place tomato sauce mixture in a small saucepan. Combine 1/4 cup water and flour, stirring until smooth. Stir the flour mixture into the tomato sauce mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 6. To serve, slice the steak diagonally across the grain into 1 inch slices. Serve with the tomato gravy.