Steak Fiorentina
By America's Test KitchenPublished on February 7, 2013
Yield
Serves 4
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick5 tablespoons extra virgin olive oil Salt and pepper 1 garlic clove, minced1 tablespoon lemon juice 6 cups arugula (see note)½ cup shredded Parmesan cheese Lemon wedges for serving
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.
- Whisk garlic, lemon juice, and 2 tablespoons oil in large bowl. Toss arugula and Parmesan with garlic mixture and season with salt and pepper. Slice steaks and drizzle with remaining oil. Serve with arugula and lemon wedges on side.
Yield
Serves 4Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
5 tablespoons extra virgin olive oil
Salt and pepper
1 garlic clove, minced
1 tablespoon lemon juice
6 cups arugula (see note)
½ cup shredded Parmesan cheese
Lemon wedges for serving
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
5 tablespoons extra virgin olive oil
Salt and pepper
1 garlic clove, minced
1 tablespoon lemon juice
6 cups arugula (see note)
½ cup shredded Parmesan cheese
Lemon wedges for serving
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
5 tablespoons extra virgin olive oil
Salt and pepper
1 garlic clove, minced
1 tablespoon lemon juice
6 cups arugula (see note)
½ cup shredded Parmesan cheese
Lemon wedges for serving
Why This Recipe Works
Using our Steak Fiorentina recipe, you can transform simple skirt steaks in less than 30 minutes with olive oil, lemon juice, and spicy arugula. Regular olive oil can be used here, but we thought more complex-tasting extra-virgin oil better balanced this simple recipe. A 4- to 5-ounce bag of arugula yielded the 6 cups needed for this recipe. Baby spinach can be substituted for the arugula if you desire. Serve our Steak Fiorentina with a loaf of crusty Italian or French bread.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.
- Whisk garlic, lemon juice, and 2 tablespoons oil in large bowl. Toss arugula and Parmesan with garlic mixture and season with salt and pepper. Slice steaks and drizzle with remaining oil. Serve with arugula and lemon wedges on side.
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